Nose
Floral aromas with distinct pear and almond notes
Palate
Creamy texture, full body, floral aromas and distinct pear and almond notes.
Aging
One part of the must undergoes malolactic fermentation in wooden barrels while the other part is fermented in stainless steel tanks without malolactic. Both batches are stirred on the lees for 12 months then blended and bottled around September 1 (approximately 1 year from harvest). The wine is aged in bottles for a few months before release at the winemakers' discretion.
