A free blend between Colombard, viognier and chardonnay varietals.
The viognier was spontaneously fermented in 225L oak barrels for 3 months and then went through partial malolactic fermentation.
The chardonnay and the colombard were fermented separately in stainless steel tanks.
ALCOHOL:
11.5%
OBSOLESCENCE:
–
VINEYARDS SOIL ALTITUDE:
Colombard-
Binyamina
Dark Rendzina
50 m
Viognier and chardonnay-
Mata
Tera Rosa on Limestone
700 m
AROMA
White Fruits, Grapefruit and White Peach
TASTE
Mediterranean Spices, Lime and White Peach
FINISH
Long, Refreshing and Crisp
