Low environmental impact integrated pest management
First and second fortnight of September
The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must fermentes in temperatured controlled stainless steel tanks.
After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
Appearance: straw yellow
Nose: varietal, intense and fruity; citrusy notes of lime and citron combine with hints of fresh ginger, papaya, calla lily blossoms, white chocolate and lemon balm.
Palate: fresh, balanced and lively with pleasant tannins and aromas of coconut milk & apricot; aftertaste has notes of fresh tea leaf.
Good match with first courses, white meats, fresh cheeses and fish dishes.