Silverthorn The Genie MCC NV


The grapes were whole bunch pressed with a very low recovery rate of only 550 liters per ton – this ensures that no bitter tannins are extracted and leaves the juice with a beautiful light purplecolour. The colour gradually evolves into a salmon pink. Fermentation took place in a stainless steel tank at 15 degrees Celsius. Secondary fermentation occurred in the bottle and the wine spent a minimum time of 15 months on the lees after which it was manually riddled and degorged.

On the nose you’ll fine an exotic bouquet of Turkish delight and rose water.  The palate boasts with fresh raspberries and sherbet flavours supported by a velvety texture, fine mousse and lengthy finish.

This MCC will pair well with salmon gravadlax on crisp rye toast – Parma ham and red figs – Strawberries macerated with black pepper.

La Verne Wine Boutique