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The vineyard was harvested by hand and only the bunches that were either heavily infected by botrytis or appropriately raisoned were selected. The grapes were “whole-bunch” pressed and the resulting juice was fermented in small, oak barrels of which 25% were new. Due to “natural fermentation”, the fermentation took 3 months to finish. The wine spent a total of 7 months in barrel.
The wine has a beautifully pale straw color. The nose & palate are characterized by lime, pineapple, marmalade and honeycomb flavors.
AWARDS AND RECOGNITIONS
ACCOLADES John Platter’s 2010 Guide 4.5 Stars
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