Tasting Notes:Fresh and zingy. Bright mouthfilling zesty fruit, clean and fresh with some good concentration, pear drop and citrus.
Winemaking: The bunches are completely destemmed, after which the grapes are slowly pressed pneumatically. After a cold treatment to clarify the must naturally, fermentation takes place at 18°C. After fermentation, the young wine is matured for 4 to 6 months on its own 'lees' (fine sediment) with regular 'remuage' (loosening and stirring of the sediment).
