The fruit was handpicked and whole cluster pressed. After 24 hours of light settling, the juice was racked off the heavy lees. A selected, aromatic yeast strain and cold fermentation temperature were used to preserve the fruit’s inherent, delicate flavours. After fermentation, the wine was aged on yeast lees for 2 months to aid the creamy texture. Bottling date 12th July 2016.
|Type of Wine||White|
|Grape Variety||Pinot Gris|