Whole bunch pressed to barrel for wild yeast ferment, then matured on lees with regular bâtonnage to enhance texture. A combination of seasoned oak and stainless steel barrels are used to encourage complexity arising from lees contact, at the same time maintaining bright, fresh fruit character.
Ageing: Matured for 10 months in barrel.
Barrels: Stainless steel barrels and seasoned French oak.
Light and bright florals lead the way to white peaches and mandarin on the nose with enticing hints of fresh almond. The finely textured palate has a zesty citrus edge with subtle notes of almond paste and incipient dried honey. The wine embodies a delicious, juicy, fruit driven character with mineral notes and fresh acidity. The French oak is seamlessly integrated, providing with a long, clean finish.
Cellaring Potential: Enjoy while youthful and fresh
Serving Temperature: 7-10°C
Food Pairing: Mixed mushroom risotto or soft, creamy cheeses.