on orders over £115
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The grapes are sent to the pneumatic press for soft crushing, then the must is fermented with the skins and with their indigenous yeasts at low temperature (12- 14°C) in stainless steel tanks, for about 30 days.
Copper color, the nose is intense, floral with yellow fruits, hints of ethereal; on the palate is fresh, intense and fruity.
£15.49
6 in stock