The grapes were handpicked before 12 pm in the morning. They are offloaded immediately into the Pneumatic Press. Whole bunch pressing ensure maximum extraction of fruity flavours. Only free run and light pressed juices were used. The juices were fermented at higher tempratures of 16 – 17 degrees to gain fruit salad flavours.
Freshness and youth are reflected in the greenish tint of the wine. It shows lively and prominent guava and pineapple with some green apple and pear flavours with a hint of peach.
The flavour on the palate is well balanced with the aroma, and is crisp, clean and lingering on the aftertaste.
Smoked Chicken Salad with Pear and Walnuts.