Elegant fruitiness with indulgent creaminess. Key flavors : Asian pear, Gala apple, lemon zest, clove, vanilla, pie crust


After pressing, primary fermentation occurs in stainless steel tanks, with 15% of By the Bay’s base wines being briefly matured in French oak barrels.


The second fermentation occurs in the bottle and the ageing process begins, during which this wine spent 52 months on the yeast lees.