Description
Blended from fruit from Essex, Kent and Herefordshire each parcel was fermented in individual lots between 12 and 17 degrees with specially selected yeast strains for bacchus. Limited ageing on fine less.
Pale lemon in colour with with a heady nose of elderflower, citrus, green mango and blackcurrant leaf. A fresh, zesty with with crisp acidity to the palate lifting the tropical and citrus characters. Excellent with seafood.
Alcohol
11.5%
Analytical data
semi-dry
8.0 g/l residual sugar
7.35 g/l acidity
