Aromatic notes of exotic fruits and dried fruit prelude a rich, sweet palate with underlying freshness.
The grapes were gently pressed in a bladder press and the must was settled. Fermentation took place with indigenous yeasts in temperature controlled tanks. A crossflow filter was used to arrest the fermentation, resulting in a lusciously sweet wine, which also helps to reduce the sulphur levels. The wine was aged in tanks to retain the purity of fruit.
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