Fruit from vineyards in the north west, Derwent and Coal River Valleys, picked between 11.7 and 12.4 Baumé. Skin ferment makes up 10% of the blend with the remainder soaked on skins for 12 to 24 hours. Slowly fermented in stainless steel and barrels with natural yeast. Stopped when sugars and acids are balanced and then matured on the lees. Bottled unfined and unfiltered.
Fully textured with a little grip and highlighted by crunchy acid, sweet flavours of ripe citrus, florals and green apples provide balance.