Tasting Notes: A rich bouquet of toast, temperate fruits and cashew nut. On the palate a refreshing acidity is complimented by a touch of residual sugar, with subtle notes of peach, lemon tart and cream soda.
Winemaking: The grapes were lightly crushed and gently pressed to steel tank, where the juice was fermented at a cool temperature by selected yeast strains. Following primary fermentation the base wine was matured on fine lees for up to ten months before it was bottled with a liqueur de tirage and a secondary fermentation occurred in-bottle. After 18 months ageing sur latte the wine was disgorged with the addition of a Brut level dosage.
