Whole-bunch pressed and given a short skin contact to ensure a pale and bright hue as well as an intense aromatic expression. In order to preserve the natural acidity and freshness of the wine’s aromas, there is no malolactic fermentation. Ageing on fine lees in tanks for 3 months then early bottling: January/February of the year following harvest.
‘Pale pink color, intense citrus (grapefruit) and peach notes and a delicate, intense mid-palate. Ideal as an aperitif, with shellfish or crusted prawn served with citrus sauce.’
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