Intense and fragrant rose petal and ginger spice aromas lead to a softly textured palate of apricot, peach and honeydew melon, lifted by a white peppery finish.
Vinified in a reductive style; without oxygen contact to retain the vibrant, fruity character. The grapes were destemmed, lightly crushed and cooled through a heat exchanger and pressed. The pressings were vinified separately; clarified and fermented with neutral yeasts at low temperatures of 10 to 12å¡C, fermenting at 0.5 to 1å¡Baume per day. The wine was made in an unoaked style without malolactic fermentation to preserve its crisp character. It was then protein and cold stabilised, filtered, blended and bottled.
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