Jam packed with ripe aromas of raspberry, strawberry and developing notes of cherry over 6 to 12 months. Natural acidity and residual sweetness are balanced and give a clean and crisp finish, very moreish indeed!
From the Winery
The crushed Grenache grapes are cold soaked for up to 24 hours allowing the red colour of the skins to turn the white juice to crimson . The skins are then lightly pressed and discarded while the juice ferments slowly until the desired level of natural residual sweetness is reached. The ferment is stopped with chilling and the finished wine is held cold in tanks, then bottled in small runs to ensure freshness.
