THE MAKING OF ARMILLA – The grapes were hand-picked in the cool early morning at 18? to 19? Balling. Whole bunches were pressed, the juice settled and then racked to a stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. A portion of reserve wine was added. The blended wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 60 months before it was disgorged. In line with tradition, a dosage was added. ARMILLA’S CHARACTER – Armilla is rich and round on the palate; a perfect balance of toasty, warm hazelnut bread, fresh quince and green apple. The fresh effervescent acidity is crisp and lively yet seamlessly integrated on the palate; complemented by a full velvety mouth feel with hints of citrus – layer after layer after layer.