Nals Margreid

Melon and yellow-fleshed peach meet fresh sage in a taut, juicy and zesty profile. The grapes grow on a gentle south- and southeast-facing slope at 220 to 350 metres, rooted in chalky gravel soils with abundant humus. They are harvested by hand, fermented for about three weeks in stainless steel and aged on fine lees for another five months.