Vinification

The fruit was picked in the early morning to retain freshness.

The must was left in contact with the skins for 24 hours for flavor extraction prior to fermentation at low temperatures.

The ferment was stopped to retain a small amount of residual sugar.

The Wine Description:

Medium intensity with dominant characters of spice, honey and rose with citrus undertones .

The time on skins and the yeast used add palate weight and texture, while enhancing the mineral undertones.

The light touch of sweetness is well balanced by a crisp acidity.

Food Pairing: Coconut curries and other spicy Asian cuisine

Drink now or cellar until 2021

Alcohol: 13%

Acidity: 0.69 g/100mL

pH: 3.16

Sugar: 1.3%