Light yellow with green notes. Aromatic layers of apricot, tangy nectarines, and fresh straw. Prominent melon and lightly toasted almonds on the palate, with well-balanced acidity and a full, round mouth feel.
We recommend service at 8º C. A perfect match: We suggest cheese, for example, cheddar and gruyere.
Harvested by hand in mid-February between 22 and 24 Balling. Grapes were picked into small crates and chilled before destemming and 6 hours skin contact. After settling the Chenin Blanc was inoculated and fermented in tanks. The Grenache was left to ferment naturally on the lees, as was the Sauvignon Blanc.