Fermentation in oak vats with indigenous yeasts. Aged for 24 months in oak casks selected from our own cooperage. before bottling the wine is fined using fresh egg whites. Once bottled the wine is rounded off in the bottle for a further minimum of twelve months in our bottle cellar.

First impressions of ripe fruit with hints of acidity which give a crisp, lively fresh aroma. A second attack of floral aromas mingled with fresh spices then appears. On the palate it is long and balanced with a taste and aftertaste which reflects the characteristics detected on the nose. In the retronasal phase the three main features again come to the fore: fruit, blossom and spices, but this time in equal proportions.