Beautifully balanced and quite delicious with pure, floral and citrus aromas leading into a fat rounded, creamy rich palate. This is balanced by a clean cut of grapefruit acidity and subtle toasty and biscuit flavours from being fermented in new American oak barrels and ageing on the lees.
Grapes were picked at optimal ripeness with manual selection in the vineyard. In the winery, the grapes underwent 6 to 8 hours skin contact in order to achieve better extraction of the aromatic compounds in the resulting wine. They were then pressed gently and the must transferred to new French and American oak barrels where the fermentation took place for 15 or 20 days at a temperature of 6 to 20ºC. Once completed, the wine remained on its fine lees with periodic battonage to enhance their suspension and contact. The wine was tasted weekly to follow its aromatic development and determine the best time to rack off the lees and then bottle.