'First Crush Rosé' 2018
Madeleine Angevine 50%
From Walton Brook Vineyard, Leicestershire
potential alc. 11.6%, pH 3.6, TA 6.8.
Crushed and destemmed, then pressed together in hydraulic basket press. Allowing the juice of the white grapes to drain through the red skins. Fermented with Laffort X5 yeast, to express fruit flavours from thiols at 16°C. Fermentation took 11 days.
It was racked twice to settle out the yeast lees and filtered and bottled on 15th December.
Final alc. 11%
It is a dry rosé with red fruit flavours and a sweet spice finish.
No animal products are used in production. 11% Alcohol by volume.
6 x 750ml bottle.