Grapes: Ortega Clone 25 1400 Kilos.
Harvest: 5th October 2019 - Picked at 19 Brix and 7 TA.
Winemaking: Pressed gently and fermented in stainless steel tank with indigenous yeasts. Temperature kept below 20 degrees and then chilled to 4 degrees when the desired density was reached.
Bottled: 15th October 2019 - Gravity filler, no filtration or additions.
Disgorged: 18th February 2020 - Neck frozen and disgorged by hand using naturally fermented Ortega to top up.
Nose: Ripe apples, Comice pear, grapefruit, honeysuckle.
Palate: Bramley apple and sherbert.
Food Match: Fish and chips, oysters.
Ortega Clone 25