Unusually, the yeast lees in this bottle-fermented bubbly were not disgorged, but rather left in the bottle. The result is a cloudy, pale gold wine with lots of tiny bubbles. Nose of bread dough, orange, apricot and bananas. On the palate it is sour, tasting of yeast and lemon with a bitter apple-peel finish. Not everyone’s cup of tea.
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