Pale straw with light green hues. Generous fruit aromas of melon, lychee and paw paw. A palate of tropical fruit and citrus flavours with a pronounced acidity, silky texture and a persistent finish.
“The fruit is harvested when its flavours are fully developed and the naturally
high acidity levels have reduced. Once crushed the skins and juice soak for
three hours to build body and generosity of flavour before the juice is drained off
then settled to clarify before being fermented cool in stainless steel to help
preserve fruit flavours. A short maturation period on lees during winter also
helps with flavour development before bottling.” Warren Proft, winemaker
Food Pairing Notes
Sip and savour over a mid-week meal of spaghetti tossed in Napoli, anchovies, fennel, pangrattato and parmesan.