Vinification Brix at harvest 21; grapes hand picked between 1 and 15 October. Prefermentation maceration for 10 hours at 8C followed by 20 daysí fermentation in stainless steel at 13-15C. Lees contact for 35% over 20 days. Bottled and released December 2005
Taste Profile Delightfully fresh; delicate flower aromas and a fruity aftertaste; very clean and well-balanced acidity.