The ideal wine to accompany a light lunch with salad or light, grilled poultry.

At low temperatures, the de-stemmed grapes had skin contact for 5 hours before they were pressed off. The juice was allowed to settle at 10° C. for 2 days and was then fermented for 20 days at 12-13° C. with selected yeast strains. The production process was consistently reductive in order to preserve the selikate fruit profile of Pinot Nor.

Allergy information: Contains sulfites