Picked on April 8th, the fruit was destemmed, crushed and left to soak for 24 hours. Pressed to old oak and naturally fermented. As the cellar cooled in late autumn so too did the ferment. Fermentation extended out beyond six weeks before we called a halt as the sugars and acidity found their balance. Matured on lees through to late spring before filtering and bottling. Only 1128 bottles and 60 magnums produced.
White blossoms and ripe citrus make for a seductive nose, the cool site is reflected in the great acidity on display. A medium dry style, the sweetness balances the racy acidity and refreshing bitter twist. A rich mouth filling style perfectly suited as an aperitif.
6-pack: $50.00 / bottle
Case: $50.00 / bottle
All prices shown below are per bottle.
Combo Club: $42.50