After gentle crushing, the base wine for the cuvée was made by keeping the juice in contact with the grapes’ red skins for approximately three hours to extract a light blush colour. The winemakers then used slow, cool fermentations to preserve the vibrant, fresh strawberry, honeydew, and citrus aromas and fl avours. After the primary vinification, using a classic traditional winemaking technique, a
small amount of additional sugar and yeast was added to induce the secondary fermentation, introducing a lively effervescence into the wine. Finally, a “dosage” of wine with very expressive floral
characteristics was blended to highlight the bright, fresh strawberry and citrus fruit aromas and flavours.
Aromas: Ripe strawberry, with supporting notes of rose petals and Devonshire cream. Very subtle hint of peach/stone fruit in the background.
Flavours: Distinct strawberry, with red cherry fruit in the forefront. More modest impressions of watermelon and rhubarb give weight and substance. Very well balanced effervescence; quite pervasive but
delicate and persistent. An impressively long and enjoyable fi nish.