The grapes were hand picked and gently whole bunch pressed. The juice was chilled and settled until bright before racking. Aromatic yeast strains were used to inoculate the juice immediately after racking off juice lees. The ferment was run cooler at 10 -12°C then stopped early to retain fruit aromas and to have some residual sugar that gives a luscious round finish. The wine was handled very gently through to bottling to capture its delicate floral flavours and aromas. Drink early for freshness or cellar several years to develop fuller viscous flavours.
FOOD SUGGESTION Fish, chicken or veal