KYLIX
It could be said that our production is made up of complex, rather winter orientated wines, so to counteract this we decided to produce Kylix to fill the gap. We wanted to have a wine that is fresher and more delicate to go with lighter, summer food or to be drunk on its own as a delicious aperitif for the warmer summer months. The name Kylix comes from the Greek word for the two-handled, terracotta cup that the Ancient Greeks used to serve their wine. The reason I chose this name is because Greece was the cradle of wine making, first the Greeks exported their wine and then their technology and expertise in cultivating the vines. The Romans were quick to show their appreciation and from Italy, by way of the Roman Empire, viticulture spread throughout Europe.
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Vineyard: Prella, at 350 metres above sea level Vinification: Slightly early to harvest grapes that are still sour. After a careful selection of the grapes and a gentle pressing, comes a brief maceration that lasts only eight hours. Fermentation occurs at a controlled temperature and the wine rests in steel barrels for five to six months prior to the bottling which happens towards the end of March. Production is limited because it is better to drink this wine within a year, it is not a wine for laying down. Bottles of 0.75 litres Cartons of 6 bottles
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