The Wine
The nose shows plenty of fragrance with fresh-cut pear, quince, sweet white floral perfume and the merest hints of citrus and fresh almond. The palate is crisp, dry and fresh, with pear and apple flavour sitting bright and crunchy from start to mouth-watering finish.
Winemaking
The Arneis was machine harvested at night. The fruit was crushed, de-stemmed and pressed lightly to minimise extraction of any harsh tannins. The juice was inoculated with an Alsatian yeast and fermented at a cool temperature (14 – 15 °C) to allow the best extraction of varietal expression and aromatics. The wine then spent six months in contact with yeast lees to add complexity and to give more roundness and texture to the wine.
Maturation
Fermentation vessel: stainless steel
Fining agent: Vegetable product
Type of oak: nil oak used
Filtration: cross flow
Final Analysis
Total Alcohol: 13.9% Alc/Vol
Total Acid: 6.1g/l
Total pH: 3.11