Colour: Bright deep straw.Nose: Buttery, vanilla and varietal typical.Palate: Smooth well rounded and velvety dry white with a more-ish finish.
After destalking and crushing the mash was cooled to 16° C and then pressed in a membrane press at ± 1 bar. The free run juice was then treated with a pectolytic enzyme and allowed to settle overnight. The juice was inoculated with a specially chosen yeast strain and fermented dry in new French Oak for approximately 2 weeks. The wine was racked, stabilized and then sterile filtered before bottling end of July.
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