Lucy Chilvers is on a one-woman mission to show us how diverse Xarel-Lo can be, with this cuvee showing its possibilities when given more substantial skin contact. The wine is a blend of a parcel of Xarel-Lo grapes grown on sandy clay soils with some Muscat D’Alexandra, the grapes are all destemmed and then fermented separately, with the Xarel-Lo spending three weeks on the skins, and the Muscat just two – after which, the musts are combined and aged in stainless steel. Lots of fleshy stone fruit with floral hints from the Muscat, and an underlying briny salinity.
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Biodynamic
Organic
No added Sulphates
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