Aromas of citrus with subtle underlying oak and a fresh acidity makes this a wonderfully complex wine.
ageing : Enjoy now or drink within 2 years after bottling.
Cold skin maceration was carried out for six hours, juice then fermented in second fill French oak barrels for three weeks at 14ÂșC. Wine was left in the barrels on the lees where batonage was applied for a week. Wine was then racked and returned to the barrels for two months.
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