Whole bunch pressed in the traditional ‘Méthode Champenoise’, the clarified juice racked, fermented and left on lees for 5 months to increase the fullness of body. Bottle fermented and further developed on lees for another 18 months before disgorging.
Appearance: – Pale lemon in colour with fine and persistent ‘mousse’.
Nose: – Fresh Honeysuckle/Citrus aromas with an overlay of ‘Crusty Bread’.
Palate: – Vibrant grapefruit and fresh apple flavours with a clean and crisp finish. This is a fine and refreshing wine with delicacy, good balance and refreshing depth of flavour.
Food: – Serve with lightly spiced Asian foods, seafood or enjoy by itself as an aperitif.