Tasting Notes: Honeysuckle, persimmon, peach, pastry, white pepper
Method: Macabeu & Grenache Blanc whole bunch maceration together for 7 days in inox. Same method for the Muscat pg in own tank. Tansk blended together after malolactic ferment, then aged 3 months in sandstone amphora, followed by 5 months in Fiberglass tank.
Total S02: 21ppm
