Production: – Manually harvested into 15 kg baskets - some lots whole bunch pressed in pneumatic press, some crushed and destemmed, macerated then pressed in basket press. 100% indigenous yeast ferment at ambient temperatures. Ageing for minimum 12 months sur latte, disgorged with zero dosage - zero filtration, zero fining, minimal sulphur (at racking).
Tasting: Opulent barrel notes mingle with bready and biscuit aromas, alongside white flowers and citrus. Bright acidity highlights a richly textured broad palate which is a result of the marriage of skin maceration, barrel ageing and zero stabilisation or filtration.
Pairing: Thai Green Curry, Creamy Mushroom Linguine, Vegan Mac & Cheese, KWAS Sheeze/no-egg & cress sandwiches... or simply on it's own!
