Winemaking: Harvested at full maturity and received in the winery as soon as possible after picking, the fruit was immediately destemmed,pressed and floated to separate solids from the freerun juice. A cultured yeast was used for fermentation, and the wine was allowed to remain on lees for several weeks prior to blending to develop texture. It then underwent fining and was bottled under screwcap to protect it from cork taint.
Colour: Pale straw with subtle green hue
Nose: Aromas of spicy red berry fruits and cherry combine beautifully with the subtle scent of roses to produce a complex and appealing bouquet.
Palate: Like the bouquet, the palate shows a burst ofattractive tropical fruit and a delightful crisp acidity that gives the wine a lingering, yet refreshing, finish.
Food: Fresh seafood or as an aperitif.