Description
A mélange of citrus and honey blossoms rounded off with yeasty biscuits and hints of toasty notes.
The selection of 100% Chardonnay grapes where handpicked early in the morning and brought to the cellar in 18kg crates, which were then whole bunch pressed, settled and cold fermented. After fermentation the wine was inoculated with a pure malo-lactic culture to finish malo-lactic fermentation, which is then finally racked and left on secondary lees until bottling. Secondary fermentation took place in the cool, controlled climate of the maturation cellar, and the wine was matured for a further 36 months on the lees, with the sediment then removed by the traditional method of remuage and disgorgement.
