Harvest: selective harvest by hand in 20 kg crates beginning to middle of October 2017
Maceration time: 12 – 24 hours
Fermentation: spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 – 6 weeks by 22°
Aging: in stainless steel tanks on full lees for 6 months, on fine lees for 4 months
Bottling: August 2018
Thick tears. Aromas of pastry with apricot and curd cheese filling, and greengage with vanilla sugar. Gentle yet full-bodied with elegant acidity; balanced with creamy extract and a note of apricot confit. A true flatterer. The lively acidity appears in the finish.
apricot cake, fruit salad