Wine Description Vibes of charming raspberry and prune flavours on the nose with lots of fruit flavours on the palate. A good balance with a crisp clean finish.
Winemaking Techniques Cold skin maceration was carried out for twelve hours, juice then fermented in stainless steel tanks for three weeks at 12°C. Wine was left on the gross lees where batonage was applied for a week. Wine was then racked and left on the fine lees till right before bottling.
Food Pairing Enjoy with lighter meals like pasta, pizza, smoked salmon and salads.