VINIFICATION:
The grapes were hand harvested at optimal ripeness. They were then destalked and crushed. The mash was cooled to 10°C and skin contact followed for 24 hours. Sulphur dioxide and ascorbic acid were added before skin contact took place. The average temperature during fermentation was 14-16°C. After fermentation, the wine was left on its lees for as long as possible. Protein and tartrate stabilisation took place before bottling.
TASTING NOTES:
The wine is full and dry with well-balanced acid. It has tropical fruit, flintiness and hints of asparagus and figs on the nose that all follow through to the palate. Drink now to really appreciate the fruitiness.
Vintage 2025
Bottle size 750ml
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