Select vineyard blocks were chosen for fruit producing rich tropical flavours in aroma and midpalate. Careful skin contact brought a touch of colour. 51% was barrel-fermented in Tokaj barrels (1/3 new). The remainder of the juice was cool fermented in small stainless steel vats. Barrels were held sur lies for 6 months with batonnage every fortnight bringing a creamy texture to the palate
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