Vinification

Once at the winery, the grapes were crushed, destemmed, must chilled and pressed. Half of the juice was in contact with the skins for approximately 6 hours. The juice was then floated, warmed and inoculated with an aromatic yeast. A cool fermentation followed and when the wine was deemed in balance (in residual sugar, alcohol and acidity) the ferment was stopped. The wine was then stabilised, filtered and bottled.

Tasting Notes

Colour: Pale gold with hints of green.

Aroma: Classic perfume of rosewater and Turkish delight, with a touch of jasmine and orange zest.

Palate: Hints of guava, sweet mandarin and blood orange on the palate. Finishes with good rounded texture and nice acid tension.

Food match: The perfect accompaniment to the spice and subtle sweetness of Asian, Indian and Middle Eastern cuisine, or a funky cheese.

Vegan status: Vegan friendly.

ABV-12.5% Alc