Waxy aromas of orange blossom are followed by a rich and opulent flavour of peach melba with a touch of ginger, creamy and elegant.
The vines were harvested at the end of August. The grapes underwent a short skin maceration followed by fermentation with selected yeasts in 225 litre American and French oak barrels. B̢tonnage took place once per week, imparting complexity and texture. The wine was then aged for approximately three months in oak barrels followed by six months to one year in bottle, before being released.
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