Tasting notes:
Nose: Intense aromas of green watermelon, prickly pear, pear, backed by alluring sweet toast.
Palate:
Good weight with juicy and lively acidity.
The grapes were manually harvested at different times to ensure harmony and balance between alcohol and acids. Once in the winery the grapes were carefully selected before crushing. The intense tropical fruit aromas, hints of limes and mineral notes are added by the cooler vineyards in Casablanca valley yielding around 10 ton/ha. The must is thoroughly hyperoxidized to reduce bitterness and to enhance creamy notes adding longevity to the wine. 60% of the must was fermented in second and third year French oak barrels, while the remaining 40% was fermented in stainless steel tanks. The wine remained on the lees for a period of 8 months. After the wine was bottled, it was aged for 2 months before its release.
Technical details:
Alcohol content: 13,8% vol.
Total Acidity: 5.85 g/l (Expressed in Tartaric Acid)
pH: 3.46
Residual Sugar: 4.5 g/l
Ageing potential:
2 to 3 years, drink young to enjoy the fruit.
Wine & Food:
Enjoy this wine with light and creamy cheeses, pastas with vegetable sauces, fish such as sea bass and shellfish such as oysters and razor clams.
