Pale straw with a salmon blush, with a fine persistent bead.
Bright lifted floral and lemon citrus scents, with green apple.
A delicate fruit driven style with a lively mousse. Lemon citrus and apple flavours lead to subtle yeast characters with firm acid 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.
Enjoy well chilled as an aperitif with or without food.