It is vibrant, fresh, highly aromatic, and crisp, with lively frothy bubbles. Delicious flavours of apple, pear, and citrus with a hint of cream

VINIFICATION: The aim throughout the fruit processing stage is to preserve the fresh flavours by gentle handling, by keeping the fruit and juice as cool as possible. The fruit is crushed as soon as it arrives at the winery and the free run juice drained off immediately. This is then fermented by a neutral yeast strain at low temperatures of 12-15°C so that the wine maintains primary fruit aromas and flavours. Throughout the process the aim is for minimal handling, and attention to detail, ensuring that the delicate aromatics are not compromised.