Dry Blanc de Noir and Rosé (<5g/l or up to 9g/l if TA <2g/l lower)

The Merlot grapes were harvested by hand at 22°C - 23°C Balling during March. No skin contact was allowed and only the free-run juice was drained to the settling tank. Over a two-day period, the juice was allowed to settle until clear. After racking, fermentation took place in temperature-controlled stainless-steel tanks over a three-week period.

Enjoy on its own slightly chilled or with plain grilled fish or shell fish such as crab, shrimp and lobster.