An attractive and delicately floral bouquet on the nose and a crisp, refreshing flavour. A cross between Pinot Grigio and Prosecco in style, slightly sparkling.
The grapes were pressed and the must was settled. The must was fermented in temperature controlled stainless steel tanks to retain the delicate flavours of this variety. The secondary fermentation took place in an autoclave using the Charmat method. It lasted for one month, using only selected yeasts and was maintained at a controlled temperature of 12å¡C. The wine spent 15 days on its lees, adding a creamy texture and complexity to the resulting wine. It was bottled at 2.5 atmospheres of pressure.
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