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Dry with the vitality of fruity crispness balanced by a slight residual sweetness on the palate. Lemon, citrus and rose petal aromas. Age from 1 to 5 years from vintage.
• Yields of 3.5 to 4.5 tonnes/acre (~55-75 hL/ha);
• Fermented at cool temperatures of 15 to 17ºC in stainless steel tanks.
Roasted glazed ham, goat cheeses or white pizza with mozzarella, Romano and vegetable toppings.