This wine shows perfumed and classic varietal aromas of petal, quince and spice.
The palate reveals similar flavours, delivered with a seamless texture and balance.
Each vineyard was harvested separately, with fruit destemmed and crushed into the press. To aid flavour extraction, the skins and free-run juice were held for a skin contact period of two to four hours prior to being gently pressed. The resulting juice was cold settled then racked clean and inoculated with aromatic yeast strains. Cool fermentation techniques were employed to promote fruit aromatics and intensity. Ferments were tasted daily and stopped to retain some natural residual sugar, enhancing mouth-feel and richness. The wine was then blended, lightly fined, cold stabilised and filtered prior to bottling.
Villa Maria - www.villamaria.co.nz