The fruit was harvested at night when the temperature was coolest to retain maximum fruit flavour. Intensity and zest were created by cool fermenting in stainless steel with aromatic yeast strains and leaving just a small portion on skins. The wine was aged on yeast lees for three months to add complexity, then bottled early to retain vibrant fruit characters. TASTING NOTES: Glorious bubbles crunchy green apples fragrant spring blossom with a gentle lemony finish. COLOUR: Delicate pale straw. AROMA: Lifted perfume of ripe pear and citrus. PALATE: Fresh pear, citrus and blood orange, with a crisp zesty finish.
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