Grapes are picked in the early morning to retain freshness and aromatics. De-stemmed and crushed straight to the press with no skin contact. Fermentation takes place in stainless steel and 8% of the wine is fermented in oak to add some depth to the palate. After fermentation the wine is kept on the lees for 100 days before blending and bottling in August 2019.
Baked butternut with nutmeg spiced ricotta and sage.