NOBLE LATE HARVEST 2014

PAUL CLUVER

The grapes, completely botrified, are brought to the cellar, placed to rest in contact with the skins, and subsequently pressed.

The must is left at 5 ° C for 2 days while the fermentation takes place at 14/16 ° C for a period of 8 weeks in stainless steel tanks.

The nose is very expressive; apricot and pineapple hints are dominant while soft cardamom and orange flower fragrances rise to reach a certain complexity.

The gulp is succulent and creamy; the finale is very clean.