Low technology, but not low fidelity. Absolute minimum additions. For the table not the cellar.
A white wine made like a red wine—natural ferment on skins—matured in old oak barrels.
Matches with a huge range of foods.
Mike Bennie, Gourmet Traveller Wine Magazine Feb/Mar 2017
It’s redolent of orange marmalade and farm house cider and offers firm texture and ribbons of chalky tannin among the wash of juiciness. Alongside roast pork or terrine its flavours and texture work magic.