Rounded flavours of ripe melon and crystallised pear with a fresh balanced hint of sweetness
The grapes were not crushed but were left in contact with skins and macerated for six hours, at a controlled temperature of approximately 6å¡C. Following this, crushing took place and fermentation was carried out in stainless steel tanks at 16å¡C until dry. Malolactic fermentation did not take place, resulting in a crisp style of wine.
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