Medium bodied, fresh citrus and vibrant. Best drunk with food (including grilled fish, crab, prawns, risotto, carbonara, partridge, chicken dishes).
All grapes are picked at optimum ripeness in the early hours of the morning.
They are then packed into a cold room to be chilled further for processing the
following day. The grapes are whole bunch pressed, which reduces the
absorption of coarse phenolics and helps retain more of the grape’s natural
vibrancy. The juice is not settled, but sent directly to 400-litre French oak barrels
where spontaneous wild yeast fermentation takes place. No sulphur is added
and the wine typically undergoes partial malolactic fermentation.
The wine is matured on its yeast lees for 7 months after which it is blended to
tank, then returned to barrel for a further 4 months. The wine spends 12 months
in barrel before being blended to tank for a further 3 months for improved
stabilisation before bottling