The grapes were hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented two ways: a portion was fermented in stainless steel at a cool temperature of fourteen degrees Celsius and the other portion was fermented in old oak barrels with wild yeasts. These methods of fermentation are aimed at producing more complexity in the wine. Once fermentation had finished the lees were stirred once a week for five and a half months prior to bottling. The wine was aged in its respective batches for 9 months before bottling.
Fermentation vessel oak and stainless steel
Stainless steel 50% Filtration: crossflow filtration
Oak Age: 50% new and old Fining agent: skim milk and Isinglass
Oak toasting: Medium Type of oak: Gamba Water bent Nevers
The colour is light straw with a green olive hue. The nose is complex with aromas of spiced pear, honey and the subtle notes of toasted brioche. As the wine opens up; yeasty, nutty notes and tangelo rind come to the fore. The palate is lengthy and flavoursome with fresh nashi pears notes, lemon zest, hints of vanilla and honey. The crunchy acidity and a persistent finish keeps you excited for more. This tempting palate challenger makes you want explore many different food-matching options. Try gnocchi with gorgonzola cheese, or a smoked chicken tart with goat’s cheese.
Alcohol: 12.0 % Alc/Vol
Acid: 6.3 g/L