A nervy dry wine with a strain of flinty saltiness on the mouthwatering, bone-dry finish.
The hand-picked grapes were cold macerated for a period of 12 hours at controlled temperatures of 10å¡C. Fermentation took place in stainless steel tanks at 16 to 18å¡C with selected yeasts. The wine did not undergo malolactic fermentation, to retain its characteristic crisp style. This wine was produced in an unoaked style preserving its freshness and purity of fruit. It spent four months in stainless steel tanks on its lees with frequent bÌ¢tonnage or lees stirring, imparting texture and complexity.
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