Bright salmon blush, with a fine persistent bead.
Bright lifted floral and lime citrus scents with a hint of red fruits, and nashi pear skin.
Fruit driven with a lively mousse. Ripe citrus and red apple skin lead to subtle yeast characters with fresh acidity giving the wine overall balance, length, and freshness.
Free run juice was fermented cool at 12 degrees for 2 weeks, wine left on gross lees for 5 months, fined and stabilised. Secondary fermentation took place in pressurized tanks (Charmat method) and then bottled under pressure, trapping the carbon dioxide in solution.
Carefully assembled to preserve our “house style” enjoy well chilled as an aperitif with or without food.