Winemaking. Grapes are night harvested, to arrive cool at the winery.
Winemaking. Grapes are night harvested, to arrive cool at the winery. Crushed and de stemmed then pumped through a must chiller on the way to the press. Pressings and free-run fractions are separated for fermentation. Juice clarified by flotation then racked to stainless steel for fermentation at 10-15 deg C over 2 to 3 weeks. Centrifuged and cold stabilized prior to blending, filtering and bottling.
Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity.
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