Delicious aromas of fresh pineapple combined with vanilla and ripe pear through to a long and creamy finish.
The gravity fed winery is built on three levels and is designed for the gentlest possible handling of the grapes and wine. The grapes underwent 10 to 12 hours skin contact pre-fermentation maceration, depending on the temperature of the grapes. Vinification took place in stainless steel tanks to maximise the purity of the fruit. The wine did not go through malolactic fermentation in order to retain freshness and enhance the mineral character. 20% of the wine was then matured in new oak for two months, adding subtle oak complexity to the final blend.
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