Picked early to retain acidity and push the flavours towards the fresh lime/ lemon spectrum. barrel ferment until desired residual sugar is acheived. Racked by gravity to bottle with no additives at all. The wine then sits on lees in bottle going through autolysis for 10 months to build the body and direct the flavour profile. The wine is then riddled and discorged to remove the sediment. Clear. Clean. Some tartrate chains (wine diamonds) in suspension. Zero so2.
Lime Margarita. Brioche. Cheesecake. Salty. Hint of phenolics.