Wine Maker Notes
The grapes are de-stemmed and crushed; the juice is clarified through cold settling overnight and then inoculated with selected yeast. Fermentation is carried out in stainless steel tanks over a 20 day period at a cold temperature. Bottled in the second half of February following the year of harvest.
An outstanding match with seafood tartare, asparagus soup, ravioli with ricotta cheese and duck breast with wild mushrooms.