The wine spends 30 days on skins. Fermented in a mix of ceramic egg and old oak. This vintage was only bottled in magnum.
“Pale gold colour. Exuberant perfume riots with tropical fruits, green herb, sea spray, green almond. The palate is tangy, zingy, tart, lightly chalky, sour citrus focussed, a touch of vinegary lift, and yet finishes with a comely tropical fruitiness. It’s an exotic, wild-edged wine. Curious thing, has deliciousness. Good.” Winefront