With aromas of fresh hazel nuts, honey and white blossom and a fresh mouth-feel, it’s dry style makes it very food friendly.
Hand harvested. Cool fermented in tank at 18’C. Aging two and a half years in French oak barrels on original lees until bottling. No malo-lactic fermentation.
Lightly chill to near 12° C and serve with roasted poultry, fish or shellfish.