Cold settling: After pressing the fruit the resulting juice is cooled and pumped to a holding tank for cold settling. The chilled juice is then held at a temperature too low for fermentation to occur so that the grape solids can settle out and the fermentation proceed on clean juice.
Fermentation: The juice is seeded with a cultured yeast and slowly fermented under temperature controlled conditions in stainless steel vats for up to 5 months in contact with its lees.
Strikingly aromatic. Bright green-gold color showing vibrant floral aromas of jasmine and honeysuckle, and crisp citrus notes on the palate.
Its great balance makes this elegant wine an incredible match when paired with spicy foods, particularly those from South-East Asia.