Winemaking / Wine description
Controlled fermentation with champagne yeast in a chilled cellar, followed by three months of aging on fine lees. Fresh and exceptionally aromatic, with a crisp mouthfeel, notes of ripe peach and citrus, and a subtle saltiness in the background. The deep, penetrating flavors, vibrant minerality, and balanced structure elevate the splendor of the archbishop’s Mass wine to a new level.