Period in stainless steel containers on the fine lees for 4 months and successive fining in the bottle.
Cold pressing with skins for 5 hours at 57°F, pneumatic pressing, cold decanting, fermentation at 64°-68°F.
Scents of ginger and lemon rind
The palate is fresh with an elegant aftertaste gradually spreads notes of yellow melon and spices.
Aromas of honeysuckle, tropical fruit and Mediterranean herbs are front and center on this fragrant white. Crisp and savory, the tangy palate features pineapple, grapefruit and ripe yellow apple alongside a mineral vein of saline.
Plenty of dried lemons, pears, fresh apples, and minerals on the nose. Flowers too, such as daffodils. Similar character showing on the full, layered palate with creamy texture and a fresh, vivid finish. Seriously done, as always.
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