Whole bunched pressed, cold settled, clean juice racked to SS Tanks for Alcoholic fermentation. Post Fermentation transferred to French Oak Barrels and Lees stirred post ferment once a fortnight for 8 weeks. Alc/vol: 11.2%
2 months in used French Hogsheads and Barriques
A persistent clean finish together with natural lively acidity and a hint of saline, provides balance and a marvelous affinity for pairing with a variety of foods.
Matches well with a variety of dishes such as: Raw or marinated shellfish (think oysters or carpaccios), Simply grilled or baked fish, Grilled squid, Grilled prawns, Spaghetti alle vongole, linguini with crab and other pasta dishes with seafood, Summer vegetables such as asparagus, peas, broad (fava) beans, fennel and even artichokes, dishes where herbs are predominant such as pasta or gnocchi with pesto.