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Description
These slowly-ripened grapes develop pure fruit flavours, fresh natural acidity and are perfect for making seriously good wines.
De-stemmed and crushed into press. De-juiced with only slight pressure prior to cold-settling overnight. Racked into a stainless steel tank for inoculated ferment, controlled at 18-20Ëšc. Kept on ferment lees for eight weeks to fill palate structure, then cold stabilised before filtration.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Lemon, Lime, Mineral
Palate:Chalk, Honeydew, Lemon
Food Pairings:AsianFishShellfish
Description
De-stemmed and crushed into press. De-juiced with only slight pressure prior to cold-settling overnight. Racked into a stainless steel tank for inoculated ferment, controlled at 18-20Ëšc. Kept on ferment lees for eight weeks to fill palate structure, then cold stabilised before filtration.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Lemon, Lime, Mineral
Palate:
Chalk, Honeydew, Lemon
Food Pairings:
Asian
Fish
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Lemon, Lime, Mineral
Chalk, Honeydew, Lemon