Winemaking procedure: The grapes where harvested at different levels of ripeness depending on fruit characters, to ensure maximum fruitiness and complexity. The juice was handled reductively throughout the winemaking process and fermented very cold in specially designed stainless steel tanks. After fermentation the wine was kept on the gross lees for three month, blended and bottled with minimum fining and filtering in June 2010.
Winemaker’s comments:The wine shows an abundance of tropical fruit, pear, grapefruit, litchi and green fig flavours on the nose that carry through to the palette. The mouth feel is mineral, crisp yet rich, fruity and coats the pallet evenly. The well balanced acid and fresh flavours ensures a long lingering aftertaste.
Serving temperature:
6-8 °C
Food recommendations:Fresh Oysters and sushi, goats cheese salad or grilled/steamed fresh-water fish, Italian green salads
