Delicate flavors and aromas of lemon grass, grapefruit, crisp green apple and orange blossom are delivered with a lively, refreshing acidity and texture. Notes of wet stone and minerality add an intriguing complexity.
We carefully handpicked the fruit in the cool morning, then gently whole cluster pressed. 70% of the juice was slowly fermented in cold stainless steel, with specialized yeast strains, to exemplify the fruit and express more aromatics. The other 30% was barrel fermented and split between French oak and new Acacia to add texture and subtle spice to the blend. After a period of extended lies aging with bâtonnage, the wines were blended and allowed to merry prior to bottling under screwcap to lock in the delicate flavors and freshness of the wine.