The vines are farmed organically and every effort is made to follow practices that are respectful of the environment. Age of vines vary from 4 to 39 years.
100% hand-picked. Combination of de-stemming and whole-bunch pressing. Natural fermentation in stainless steel tanks at 16 to 18 degrees Celsius. Bottling took place after 6 months maturation on the lees.
Fruit forward and fresh. Aromas and flavours of green apples and quince. Beautifully textured mouthfeel.