All young wines are hazy after fermentation due to tiny molecules such as proteins, tartrates, tannins and phenolics. Whilst natural and harmless, many people have come to expect and like their wine to be clear. To help the accelerate the clarification process, which if given time can settle naturally, winemakers use fining agents.
Some common fining agents include casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).
Whilst fining with casein and albumin is usually acceptable by most vegetarians, all four cannot be considered vegans friendly as tiny traces of the fining agent may be absorbed into the wine during the fining process. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
Original and slightly sweet white wine from late harvested Viura and Malvasia grapes.
A charming bouquet of tropical fruit and white flowers conveys its delicate sweetness.
Out of stock
Pretty, pale strawberry colour. Fresh bouquet of floral notes and strawberries/raspberries that blend together exquisitely. Delicious and refined on tasting with a pleasant fullness and refreshing, luscious flavours that awaken the taste buds.
Out of stock
Pale straw colour with luminous highlights. On the nose, mineral notes and floral sensations with a depth of green apples. Refreshing and balanced in the mouth with a pleasant, long-lasting acidity that adds a touch of zest to the finish.