A great dry white, fresh, light and zingy. The grapes are from large vineyards of alluvial marl, clay and limestone, grown on wires and with a good aspect and pruned to ensure good shade for the grapes. After picking the grapes are taken to the winery and cold stored for a period of several days to retain the acidity. the grapes are pressed using soft Pneumatic bladder presses, with a large element of free-run juice being retained, and blended with the first and second pressings. the wine is cool fermented in steel temperature- controlled tanks, with some lees stirring to add a creamy texture to the mid-palate. after fementation is finished the wine is bottled in batches to preserve the wines natural freshness and Braeburn apple characters.
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