Grapes are harvested at lower balling, and undergo alcoholic fermentation in tank. A second yeast culture is then added to the base wine, which is bottled for its second fermentation. After 24 months on secondary lees, the bottles are carefully riddled by hand for 4-6 weeks before disgorging. After the dosage, the residual sugar level is 39.3g/l. Bottled at 11.5%. (Bottle size 750ml)

Nose: Rich nose. Clean hints of jasmine and citrus with a pleasant yeasty note.

Palate: Refreshing, crisp, notes of green apple and tangerine, enveloped in creamy hints of caramel.

Finish: A long finish.

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