Magnum - Trebbiano
The grapes were fermented on skins for 2 months at a minimum and then pressed off with a small amount of sulfur (30ppm). The wine was left to settle for one month in stainless steel, before being hand-bottled into magnums.
Trebbiano (skin maceration) (100%)
Style: Light bodied, dry white wine.
Vineyard: Hoffman Dimchurch Vineyards, SA.
Best with: Fun times & excitement.
Drink: Now and until the bottle is empty.
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