In the Vineyard
Soil: Low yielding, well drained vertical shale/schist.
Yield: 7 tons/Ha.
Grapes were night harvested; picked by hand to retain flavours.
Grapes were whole bunch pressed to ensure only the best quality juice, with the softest shade of pink colour was extracted. The juice was cold fermented in a stainless steel tank for 3 weeks in order to preserve its freshness and attractive rosé flavours. The wine was kept on fermentation lees for 3 months to add some creaminess to the palate.
5 years from vintage.
Recommended to be served at 10°C – 12°C.