WINEMAKING
Carefully picked in the cool of the night to retain the grapes’ fresh citrus fruit flavours and natural acidity which is vital in sparkling winemaking.
Following a gentle pressing of the grapes the free-run juice undergoes primary fermentation on light lees. Malolactic fermentation is discouraged in order to retain the wine’s freshness and vivacity. The base wine is then bottled prior to its secondary fermentation with at least 9 years’ maturation on yeast lees before disgorging and bottling for release.
GOLD MEDAL
Review by: Berlin Wine Trophy 2019
95 POINTS
Review by: Sam Kim, Wine OrbitA gorgeous expression offering richness and complexity; the inviting bouquet shows lemon peel, rockmelon, oatmeal and brioche characters, leading to a beautifully weighted palate that is finely textured and delightfully flowing. It is flavoursome and persistent, perfectly framed by bright acidity. At its best: now to 2024.
