Description
The grapes were hand-picked and whole bunch pressed. Juice was transferred to French oak barrels with minimal settling. Fermentation occurred naturally in French oak barrels of which 30% was new. About 70% of the volume completed Malolatic fermentation during a 10-month ageing on the gross lees. The wine was bottled with minimal stabilization and clarified without filtration.
Golden with green hues. Hot toasted brioche with zesty marmalade. Backbone of lime and lemongrass with floral notes of honeysuckle and frangipani on the palate. Warm, rich vanilla and a creamy almond finish.
Serve at 9-12 Deg.
Pair with mild, buttery or creamy dishes.
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