A small batch ethos was implemented with all batches kept separate until the final blending. Wines were fermented in stainless steel using indigenous and selected yeast strains depending on the batch. Some batches were matured on yeast lees for up to 9 months. Friulano forms the core of the blend providing lovely depth and texture, pairing well with the Pinot Gris and Vermentino’s fruit intensity. Manseng gives fragrant aromatics and a tight acid structure.

Tasting Notes

A vibrant blend of grilled grapefruit, spiced apple, quince, crisp pear, and melon, complemented by a refreshing burst of bright acidity.