The grapes were both hand and machine harvested from September 7th to the 9th at an average of 22.5 degrees brix. The fruit was crushed and gently pressed to extract the juice without any of the bitterness and tannins from the skins of the grapes. The juice was then cold-settled for 2 days and racked off the sediment before fermenting
in stainless steel tanks for 4 weeks. Fermentation was stopped early to produce a low alcohol, slightly sweet wine and was bottled on February 16th 2016.
This wine has rich aromas of fresh peaches, freesia and lime zest followed by similar fruity flavors, a rich sweet mouth feel and great balanced acidity.
Enjoyable as an aperitivo or with fresh fruit and light pastries.
Total Acidity: 1.03
Residual Brix: 10.0%