|Residual Sugar (G/L)||0.9|
|Full Cases (of 12) Produced||132|
Soil Type: Sandy loam topsoil on mainly granite glacial till. Trellis/Pruning: VSP(Vertical Shoot Position) / cane pruning (double Guyot)
Whole cluster pressing, followed by cultured yeast ferment at 16 – 20° C.
5 months in stainless steel, on yeast lees.
Grapefruit and white peach, with fresh acidity, and long mineral finish.