Salty mineral nose through to a dry mouthwatering finish with apricot hints and a cleansing, walnutty finish. Nothing ‘petit’ about this!
The grapes were harvested at optimum maturity and were fermented in temperature controlled stainless steel vats using organic principles and natural yeasts. The wine was left on its lees to impart more texture and body. Made in an unoaked style, to retain the purity of fruit and to let the characteristics of the terroir shine through. A restricted use of sulphur was used during the vinification and the wine was lightly filtered, prior to bottling.
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