WINE MAKING
The grapes were hand harvested in October before being removed from the stems and crushed. We let the juice soak in contact with the skins for one to three weeks to extract some flavour, colour and tannin before transferring the free run juice into stainless steel where we waited for the fermentation to take place naturally by relying upon wild yeasts.
FOOD PAIRING
A great pairing with fresh grilled fish, crab or as an aperitif or aromatic Asian dishes.
ACCOLADES
Not yet entered into competition.
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