Aromas of sweet citrus, white flowers, guava, finger limes. On the palate a soft and delicate, ripe citrus and melon. Juicy acidity harmonizing the burst of citrus and nectarine.
Fermentation: 90% Whole cluster pressed to tank. 10% destemmed with 24 hours skin contact. Settled twenty-four hours then racked to tank, barrel and concrete barrels. 20 ppm so2 added to inhibit malolactic fermented. Native primary fermentation. Bottled after light fining with bentonite and sterile filtration.