Complex flavors of flowers, peach, dried pear and apricot with a long, smooth finish on the palate.
How the wine is made
The grapes were harvested by hand at 22.8°B. The grapes were destalked and lightly crushed. Only the first 400 litre free-run juice per ton were used to make this wine. Each grape variety was fermented separately in older 300 liter French oak barrels. After fermentation, the two wines were blended and put back into the same barrels to mature for three months on the lees until bottling.