Just over one tonne of handpicked fruit was gently conveyed to the winery bucket-by-bucket where the berries were carefully separated from their stalks and basket-pressed to release a vibrant lime-green juice. Cool fermentation at 15 degrees for three weeks followed to preserve the delicate lemon and pear character and green apple acidity. Only 50 cases were produced.
Best enjoyed: In summer pair with fresh seafood whilst in colder months a creamy pasta or a mushroom and thyme risotto, both with sharp parmesan. Best served chilled to around 12 degrees.
