The fruit was handpicked and whole cluster pressed in the cool morning conditions. 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 fruits inherent flavours. Some residual sugar was left at the end of ferment to retain a delicate balance between acid, sugar and alcohol. Bottling date 9th September 2016.
|Type of Wine||White|