Description

On the nose it lures with citrus and lime notes, peaches and cream and a fresh minerality. The long, slow bottle fermentation produced a very fine, pleasing mousse on the palate. The grapes were hand-picked in small crates and cooled down to 1?C before a gentle, whole bunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights. Fermentation in stainless steel took place at approximately 12 degrees C, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months.