Whole bunch pressed and barrel fermented.
Ageing: Matured for 12 months in oak.
Barrels: French oak barrels, 50% new and 50% second use.
This wine shows a bright golden hue with expressive aromas of honeysuckle, cumquats, apricot nectar, lime marmalade and well integrated French oak. Botrytis fruit characters including peach and glace pineapple intermingle with hints of Brazil nut and butterscotch to define a long alluring palate.
Cellaring Potential: 8-10 years
Serving Temperature: 7-10°C
Food Pairing: Blue cheese (Stilton or Valdeón) with dried fruits, seared foie gras, crème brulee and glazed fruit tart.