Food pairing
Very versatile for food, try it with a satay, sushi, ginger, grilled white fish and charcuterie just to name a few.
Production
Harvested in October, the fruit was pressed whole clusters with the hard press fraction kept aside. Wild yeast fermentation took place in concrete and stainless steel tanks over the next 5 weeks, and was stopped using cold temperature with a small amount of residual sugar remaining in the wine. The wine was immediately racked from its yeast lees and allowed to age in stainless steel tanks for 7 months. The wine was clarified through filtration and bottled in mid-July.
