A long and cool spring with good rainfall and mild summer conditions meant that the fruit for this wine was picked a few weeks later than normal. After a cool fermentation in stainless steel for 14 days the wine was chilled in order to stop the ferment, hence leaving around 30g/L residual sugar. This sweetness brings richness to the palate but paired with the lovely natural acidity the wine is balanced and shows amazing floral and citrus characters.
