Surprisingly big on the palate, with lots of tropical fruit flavours and delectable crisp acid, which makes this an enjoyable wine with or without food.
WINEMAKING: The grapes were hand-picked at between 22 and 23 ºB and fermented in stainless steel tanks at 15 to 18 º Celsius for 14 days. After fermentation the wine was kept on the lees for five month before bottling. A percentage whole pressing was done and natural fermentation was allowed.
ANALYSIS:
ALC - 13 %
R/Sugar - 3.3 g/l
TA - 5.8 g/l
pH - 3.3
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