Handpicked fruit was crushed directly to the press with the stalks retained. Gently pressed directly to seasoned French oak puncheons. Ambient yeast fermentation at 22-24 degrees Celsius for 8 days. Left on yeast lees without sulphur for 4 months. Blended and lightly filtered prior to bottling. Made in the traditional style displaying aromatic notes of honeysuckle and orange blossom. The intensely flavoured palate shows ginger spice, Nashi pear and subtle nutty characters combined with a rich and textured mid-palate.