Kiwi know how makes it to La Mancha. Carefully harvested and cold soaked with small amount of skin contact with only free run juice and no pressings used. Inert gas treatment and cool fermentations using a varitey of selected yeasts to gain texture mouthfeel and structure. Partialoak fermentation and extended lees contact to give weight texture and savoury notes while blending in the fruit driven components to give a diverse old world wine with a new world twist.
Time: 4 Months
Type: French and American
% wine oaked: 40
% new oak: 100
The suggestion of ripe pineapple, lemon and lime on the nose explode on the palate combined with crisp, refreshing acidity and a long mineral finish.
Roast Chicken, Fish in a cream sauce or even on its own!