TASTING NOTES

The grapes are hand selected based on their acidity and sugar, they are then wholebunch lightly pressed in a pneumatic press at low pressure and fermented at 18 ° C in their seperate vineyard sites. Following on, the different tanks are blended, clarified and stabilised by chilling the wine. This entire process is carried out in 6,000-litre stainless steel tanks.

The smell is dominated with intense ripe citrus fruits, green apple and pear aromas and subtle fennel complexities. Subtle tropical fruits such as pineapple and mango can be found on the palate with a balanced acidity, persistent length and elegant after taste.