Grapes were harvested at 22.6°B and whole-bunch pressed to a low 1.4 bars of pressure. Fermentation occurred over a 16 day period. The wine spent five months on the gross lees before stabilisation, filtration and bottling.

Elegant orange blossom and lime aromas on the nose, supported by green apple and lime flavours on the palate. This wine’s crisp and refreshing features are perfectly balanced with a lingering finish. Pairs well with Thai or Mediterranean dishes and a must with Sushi and fresh seafood.

Vintage Grapes were harvested 1 week later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 13.0%; Total Acidity 7.0 g/l; Residual Sugar 2.8 g/l; pH 3.35

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