A long ripening period ensured that the sweet berried had adequate sunlight to produce the golden nectar. Grapes were fermented on the skins for about 1 week then pressed. After fermentation the wines were racked and put back into barrels to mature for another 24 months.
Best Served With…
For a perfect complement to your final dish, serve slightly chilled (between 12°C and 14°C). Let your dish be your guide: Pair with chocolate, dried fruits, nuts and a wide variety of both hard and soft cheese, great with fruit-based puddings such as lemon tart, pavlova and fruit-topped cheesecakes.