Jailbird White

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Made from Verdelho grapes which were picked at 12 Beaume and a pH of 3.3 by a mechanical harvester on the 19th of March 2006.
The grapes were destemmed and crushed before a very light pressing in an air bag press. This resulted in low color and phenolic extraction from the skins to produce a lighter wine style.
The juice was fermented with an aromatic commercial yeast strain at 15’C and fermentation stopped a 5 Beaume by the addition of sulphur dioxide and lowering the temperature to 5’C.
The wine was then fined [clarified] with milk powder, sterile filtered [to remove all yeast and bacteria to prevent re fermentation in the bottle] then bottled under a screw cap [to retain freshness].
The wine, light golden in colour exhibits tropical fruit and pineapple aromas and taste. On the palate mild sweetness is apparent which adds to the complexity of the wine.

Alcohol content 10%