This wine has a generous character of ripe apricot, pear and golden raisins with luscious mid-palate and a long, lingering finish.
Traditional vinification, with a gentle 12 to 14 hour pressing before fermentation using indigenous yeasts. Following fermentation, which lasted for four months, the wine spent a further two months on lees. It was then transferred to old oak barrels, where it aged until bottling took place the next autumn.
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