The whole bunches were gently pressed and the juice was settled cold. After racking off sediment, the juice was innoculated with yeast, transferred to barrel and fermented at 10 -13 degrees until dry. The barrels were all French, with 50% new.
The wine was matured on full lees with monthly stirring until September. A season of low natural acidity warranted only a 10% completion of malolactic fermentation. Bottled in October 2017.
Aromatics of guava and pineapple follows through with pear and nectarine palate, complemented with a touch of vanilla oak. Great with cheeses, salads or chicken
Alc/vol: 13%Photo is of different vintage