THE WINEMAKINGThe grapes were harvested at 22.5º to 23.5º Balling from mid-February until early March. No skin contact was allowed. The juice is clarified and fermentation took place in stainless steel tanks with French and American oak staves added to a portion of the tanks. After fermentation the wine was matured in the same tanks for a period of four to five months and was stirred every second week. Then the wine was blended, fined and filtered before being bottled. WINEMAKER’S COMMENTSColour: Brilliantly clear with a Light yellow straw colour and green hues.Bouquet: On the nose you pick up lovely aromas of stone fruit and lime with hints of wood spice and vanillaTaste: This medium bodied wine has intense flavours of peaches and white pears on the palate. The oak is well integrated with a good balance of acid and sugar. The wine has a lingering, crisp finish with hints of gooseberries on the aftertaste. FOOD AND WINE PAIRINGEnjoy with rich food dishes such as fig salads, poultry and fish in creamy sauces as well as asparagus and melted butter, snails in garlic butter, Cheese platters with salami and pastrami meats or halloumi and confit apricots match equally well.
