Citrus, green apple and subtle underlying creamy notes on the nose.
The citrus and apple notes carry through, while the creamy yeast tones add length to the palate. The life and zest of the mousse adds a real vibrancy and freshness to the palate.
Hand picked and whole fruit pressed in mid February 2016.
100% fermented and aged in old white barrels – French oak. On lees for 7 months, MLF in barrel. Secondary fermentation and maturation in the bottle for a further 21 months.