Production:

Whole bunch pressed in the traditional ‘Méthode Traditional’, 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.

Tasting Notes:

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.