Vinification: Traditional, the grapes are hand picked, after rigorous sorting they are lightly pressed and the juice transferred for alcoholic and malolactic fermentation into French oak barrels. The wine is aged on its natural lees for 12 months, “batonnage” is applied sparingly before being moved into stainless steel tanks prior to bottling unfiltered.

Tasting Notes: The wine has a fine and brilliant pale yellow colour. On the nose it is gently elegant and complex, with hints of spice, orange blossoms and citrus fruits. On the palate its displays freshness, good acidity and a harmonious balance between fruit and oak, with a long lingering finish.

Drink: 2-7 years from vintage.

Serving Temperature: 12-14°C.

Serving Suggestion: delicious with salads, fish, sea food, poultry and white meats.

 

Archive Vintages: 2002 • 2003 • 2004 • 2005 • 2006 • 2007 • 2008