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The variety used in Italy for the famous ‘Soave’ wines. Think something in between Pinot Grigio and Chardonnay with flavours of creamy lemon curd, fresh green herbs and zesty citrus.
Fruit was harvested during the night and transported directly to the winery, bins tipped direct to tank press and pressed on a gentle cycle to minimise phenolics. Ferment was indigenous (conducted by yeast present on the grape skins) in stainless steel tank. Wine was sulfured and kept on gross lees after the end of primary ferment (no MLF) with regular mixing (battonage) to add further texture and complexity to the wine. The wine was kept on lees for 10 months before being stabilised, filtered and bottled.
King Valley, Victoria
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