Glistening gold, gentle tropical honey and pineapple nose. Flavoursome mouthful, ripe fruit and an orange zest. Intense sweetness braced by zesty acid and low alcohol. Hard to resist young, it gains complexity for up to 12 years.

In the Cellar

After harvesting the grapes were allowed skin contact with enzyme overnight before being pressed. A very long press cycle was followed. The juice was cold settled for two days and then racked to French oak barriques with three percent of the lees. After four days the wine started spontaneous fermentation. The wine underwent no malolactic fermentation and was left on the gross lees for six months. After barrel maturation the wine was lightly fined, filtered and then bottled.

Total production: 4420 x 500ml bottles
Fermentation temperature: 18° – 30° C

Wood ageing: 100% new French oak barrels (225 litre) for 6 months.