Grapes: Malvasia Nera & Alphonse Lavallee

Production area and terroir: Gerokgak, Buleleng – Bali.

The combination of marine fossils in the soil, exposure to the sun and a typically volcanic soil determine an intense character with a rich quality.

Soil: Volcanic, Sandy

Training system: Pergola

Type of pruning: Short pruning with 2 – 3 buds per branch and a load of 60-80 buds per each plant.

Performance per hectare: Alphonse Lavallee 120-150 q; Malvasia Nera 90-120 q

Harvests: First 10 days of July for the first harvest, first 10 days of November for the second yearly harvest. Manual harvest with careful selection of grapes.

Vinification: Fermentation in stainless-steel tanks at a temperature of 20-22 °C. 

Aging in the tank for nine months and subsequently at least three months in the bottle before being marketed.

Analytical data: Alcohol 12,5 % vol. – Total acidity 6 g / l – pH 3.4

Serving temperature: 9-11 C°

Organoleptic description: This wine is fresh and minerally, with a light pink claret color. On the nose it emanates aromas of fruity notes of strawberry, raspberries, sour cherries and berries combined with floral notes (roses, violets) and spicy notes.

Soft and enveloping to the palate, it is an ideal table wine to drink in any situation.

Longevity: Over 2 years.

Food & Wine: Perfect for an aperitif, we recommend it paired with seafood salads, cheese and vegetable, and cured meat or chicken. Try it with raw shellfish or Club Sandwiches. Serve in goblets of medium size, without flare, with good height. It can be opened when you are ready to drink. 

Drink whenever you want: To brighten your day an original and pleasant way. A small daily luxury. A discovery to share with friends.