Climate: Dry maritime with warm sunny days and cool nights.
Soil: Greywacke river stone,
Broadridge & Wither clays
Vines age: 8–13 years old vines
Ageing potential: 2 – 3 years from vintage
Wine match: on its own or with fresh seafood.
The wine was fermented in stainless steel tanks to retain fruit purity and flavour; it was then aged on fine yeast lees for three months. Lees stirring over this time allows the wine to stabilize naturally, enabling us to fine the wine only once before a light, non-sterile filtration. This extended lee contact also helps the wine to gain roundness and texture.