Riesling fruit de stemmed and left on skins through primary ferment. Then racked to barrel and left for 4 months once through malo it was racked ready for bottling. The Riesling vines sit on very shallow flint and limestone soils much different to the volcanics of the pinot noir and chardonnay. The wine had soft and short maceration leaving it lifted and fluffy with great natural acidity from its soils.
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