R200 · 750 ml
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Viticulture
Vine age: 31 years
Density: 4000 vines per hectare
Yield: 6.75 tons per hectare
A low canopy allowed optimal sunlight penetration. Minimal irrigation was used.
Vinification
Grapes were harvested at 22.9°B and whole-bunch pressed to a low 1.4 bars of pressure. Natural fermentation occurred over 18 days. The wine spent 2 months on the gross lees before stabilisation, filtration and bottling.
Analysis
|
Alcohol |
13.5% |
|
Total Acidity |
6.08 g/l |
|
Residual Sugar |
1.74 g/l |
|
pH |
3.40 |
Winemaker's Comments
Light yellow in colour. The nose is bright and expressive, revealing aromas of citrus blossom, ripe pear, white peach, and golden apple, complemented by subtle hints of lemon curd and fresh melon. On the palate, the wine is crisp yet textured, showing layers of stone fruit, citrus, and green apple supported by vibrant natural acidity. Drink through 2030.
Food Pairing Suggestion
A perfect match for grilled line fish, fresh salads, sushi, shellfish and soft goat's cheese.
