Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

The fruit was harvested by hand at 23º to 24º Balling during February and March. The grapes from the four distinct vineyard blocks were handled separately in the cellar. Each of the four fruit parcels were treated individually in terms of yeasts and yeast nutrients during fermentation as well as barrel selection (300- and 500-litres, new and older barrels). This approach provided the winemakers with a wide range of building blocks to work with in crafting the eventual wine, that spent some 9 months in oak. The process started with approximately four times the volume required for bottling, affording the winemaking team the chance for rigorous barrel selection before final blending and bottling. COLOUR: Brilliantly clear with light-yellow hue. BOUQUET: Fresh citrus notes, opening up to tropical fruit aromas and just ahint of oak spice. PALATE: Fruit-driven with a lovely balance between fruit and acid. The wood adds to the fullness without dominating the wine.Lingering finish. RESIDUAL SUGAR: 2.55 g/l ALCOHOL: 14.00 % TOTAL ACIDITY: 6.53 g/l (Tartaric) PH: 3.45

Delicious with fresh fish and seafood, poultry or veal dishes, and creamy pastas.