A lively and herbaceous wine with pear and dried apricot notes with subtle peppery spice and a fresh, lemon pith finish.
Fermentation took place in stainless steel tanks at controlled temperatures of between 16å¡ to 18å¡C. The wine was then matured for a period of four to five months with constant lees contact and frequent lees stirring or “bÌ¢tonnage”, resulting in a wine with greater texture and complexity.
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