Pours well on its own and pairs well with seafood dishes and in our opinion exceptionally well with grilled calamari rings and a touch of fresh lemon.
The fruit is destemmed and transferred to tank presses where the free-run juice is run off and separated before gentle pressing of the remaining fruit. The juice is cold settled to a clear state, racked into stainless steel fermentation tanks and then inoculated with a range of yeasts selected to retain varietal aromatics and character, and enhance complexity and aromaticity. A slow, temperature controlled fermentation is undertaken over a number of weeks. Post fermentation, the wine is lees stirred and aged in tank to add softness and texture. The wine is then racked and bottled young to ensure that the aromatic, crisp and elegant varietal characters are retained