Vinified in a reductive style; without oxygen contact to retain the vibrant, fruity character. The grapes were destemmed, lightly crushed and cooled through a heat exchanger and pressed. The pressings were vinified separately; clarified and fermented with neutral yeasts at low temperatures of 10 to 12°C...The wine was made in an unoaked style without malolactic conversion to preserve its crisp character. Intense and fragrant rose petal and ginger spice lead a softly textured palate of apricot, peach and honeydew melon characters, lifted by a deliciously zesty acidity on the finish.
