Salmon pink with sweet flavours of raspberries, cherries and strawberries enlivened by bright acidity.
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Cold skin maceration was carried out for twenty-four hours before the free-run juice was left to ferment in stainless steel tanks for three weeks. The wine was left on the fine lees to add complexity.
Combines beautifully with brie, prosciutto, smoked salmon and chocolate.
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