Production
Hand selected grapes were delicately pressed as whole bunches and fermented with wild yeasts. A mixture of ceramic pots and oak barrels were used throughout the ferment and malolactic fermentation. After fermentation, the wine was allowed to age on its gross lees for 11 months before bottling. This aging occurred in a mixture of new (25%) and old French oak barrels, as well as ceramic clay pots.
Tasting notes
Complex aromas of stone fruit, hazelnut and peach blossom, complemented by gently toasted oak. The savoury gently creamy palate is followed honeydew melon, ripe citrus fruit flavours. A flinty edge complements the vibrant acidity. A full flavoured, well-rounded, fresh and appetising wine with a refined finish.
Food match
Wonderful with roasted belly pork, grilled chicken, creamy pasta dishes... even sushi.
