Hand picked, 40% destemmed to receive several hours skin contact. Then pressed with the remaining 60% whole bunch.
Fermented in barrels using wild indigenous yeast.
90% Malolactic fermentation
Oak: 15% new (Hungarian)
Colour: Pale gold
Nose: Apples and apricots with notes of brioche complexity
Palate: Fine texture, white peach and apple, slight tropical spice