Tasting Notes

Pale, brilliant yellow colour in the glass.

Nose  : Intense aroma evocative of white-fleshed fruits, flowers and citrus fruits.

Palate: Soft entry; buttery, crisp, fairly long on the palate with a pleasing finish.

 

Winemaker’s Notes

The grapes are hand-picked into 45-pound boxes. The choicest clusters are transported to the sorting table at the winery, where only the very finest berries are selected.

The grapes are then destalked and crushed to produce a paste or must which is allowed to cool.

The must is left to decant in a vat and maintained at a low temperature (10-12ºC) to avoid accidental fermentation. After 48 hours, the clarified must is separated from the lees by the process known as desludging
. Yeast is then added to trigger fermentation.

Fermentation lasts from 20 to 25 days and takes place in stainless steel vats fitted with cooling jackets which maintain a temperature of around 16ºC inside the vats.

The wine is then racked into clean vats where it is allowed to sit. Finally, the wine undergoes filtration and stabilization prior to bottling.

Our white wine is now ready. !!!




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