Appearance

Very pale salmon, with a fine persistent bead.

Bouquet

Bright lifted floral and lemon citrus scents, with green apple skin.

Palate

A delicate fruit driven style with a lively mousse. Lemon citrus and apple notes lead to subtle yeast characters with fresh acidity giving the wine overall balance, length, and freshness.

Fermentation

Free run juice was fermented cool at 12 degrees for 2 weeks, wine left on gross lees for 5 months, fined and stabilised. Secondary fermentation took place in pressurized tanks (charmat method) and then bottled under pressure, trapping the carbon dioxide in solution.