Made for Tesco by Azienda Agricola Lorenzon. Must chilled to about 7°C in order to preserve perfumes and minimise phenolic extraction. Following cold settling, the must is inoculated with selected yeast, and fermented in stainless steel tanks at a controlled temperature of 13°C for 12/15 days, then racked off gross lees and left on fine lees for several months prior to bottling.
New Zealander Matt Thompson has been making wines at Lorenzon since 1999.

Just a light greenness on the nose. Tangy acidity and actually rather good for supermarket PG. Some peardrops on the finish, but moderately interesting. 13.2%

(717 stores)
27/06/08

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