The grapes were harvested early in the morning, and led straight into the winery. The fruit was pressed straight away, and the vibrant juice was run to a stainless steel tank for settling. This juice was then fermented at cool temperatures using neutral yeast, allowing the varietal fruit flavours to be fully expressed. The wine was left to rest on light yeast lees for five months, and as a result it developed a lovely creamy consistency on the palate. After blending we let the wine integrate together for a few months in tank before bottling with minimal filtration.
RS: 0 g/l