Off dry in style, this wine has rounded aromas of ripe pear and chamomile and finishing on a fruity note.
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 with selected yeasts until dry. Malolactic fermentation did not take place, resulting in a crisp style of wine.
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