Food pairing
Try this with lightly spiced pakoras or an apricot, blue cheese and rocket salad.
Production
Harvested by hand the clusters were hand sorted and dropped into a pneumatic press for a gentle extraction of the juice. The must was then drained through gravity flow into tanks where it settled for 24 hours. Fermentation under temperature control (13-16 Celsius) lasted 2 weeks, leaving just a touch of residual sugar that rounds out the mouthfeel. At completion, the wine was allowed to mellow for 6 months in stainless steel tanks. Prior to bottling, it was filtered, fined and stabilized.
