On the nose this wine has intense aromas of honeycomb, flint and fresh pineapple. Matched with flavors of golden apples, lime, honey, and ginger, which linger on the palate. The bright acidity helps balance the residual sugar and mid-palate weight.
Grapes were crushed, de-stemmed and allowed to soak on skins for 3 hours with an aromatic enzyme to enhance aromas before pressing. After pressing, the wines were sent to stainless steel tank for primary fermentation. After alcoholic fermentation was complete the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature before final filtration and bottling.
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