Description
A bouquet of ripe stone fruit, thyme honey and blossom is followed by a rich mouth-filling texture. Notes of pear and spice are enhanced by an appetising acidity, dry with a mineral finish.
Winemaking Hand-picked in ideal condition and ripeness on the 30th March and 7th April. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 6 months during which full malolactic fermentation occurred.
Certifications
Alcohol
13.5%
Analytical data
dry
1.83 g/l residual sugar
Bottling
Closure: Screw top