|Residual Sugar (G/L)||15.0|
|Drinking Start Year||2019|
|Drinking End Year||2021|
Following primary fermentation, the wine was transferred to a pressurized steel tank for secondary fermentation in the “charmat” method. There was no malolactic fermentation. The equivalent of 500 cases went to bottle after four months in tank.
Hand-picked from the Malivoire Estate Vineyard at average 19.3 ° Brix.
Fresh, gently aromatic nose tracing pineapple, tangerine and pear, with floral undertones.
With a soft but mouth-filling effervescence, the wine is freshly flavoured of apricot, melon and mixed citrus and tropical fruits.