De-stemmed and cold soaked in open top fermenters for 30 hours. Pressed then fermented in a combination of stainless steel and old barrels.
Clear and youthful with a salmon berry/pink hue. Aromas of fuzzy peaches, apricot skin, and grapefruit . Medium bodied with citrus pith and apricot pits and a touch of cream on the fruity/juicy and moreish palate.