Description
Viticulture
A combination of hand and machine harvested grapes. Yields are naturally limited by the winds and climatic conditions on the island and average around 7 tonnes per hectare. Vineyard sites are situated at an altitude of 200-300m, ensuring cooler night-time temperatures which preserve crucial acidity in the grapes. The average age of the vineyards are 15 years old. These wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with no jammy, baked flavours.
Winemaking
Harvested in the cool of the morning for maximum preservation of fresh fruit flavours. Gentle pressing in a pneumatic press followed by overnight cold maceration to extract all the aromatics from the grapes. Fermented at 18C in stainless steel, temperature-controlled tanks.
Tasting Note
Ample ripe, plummy fruit, hints of spice and liquorice, red and cherry fruits, this wine is deliciously supple and juicy.
Food matching
Oxtail soup or beef stew pair well, as does meatballs and pasta.
