Experimenting with a 'beer'-yeast (used in France/Germany to ferment wines under icy cold cellar condition) with longer fermentation time and extremely low fermentation temperatures, resulted in a wine with highly concentrated tropical fruit flavours, ripe figs and classic boxwood aromas underpinned by a core of minerality on the nose, and a full mouth-feel with a healthy natural acid and lingering finish.
Full flavoured meat dishes and sushi.