Aromas of apple pie and cinnamon.
Luscious and silky with layers of pear and bread crust flavours. The natural acid is balanced by a hint of sweetness in this ‘tardive’ style wine.
The fruit was crushed and pressed promptly at cool temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked taking with it a portion of the light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar.