Delightful notes of new bread and salinity combined with a delicate and mineral flavour and a long, steely and salivating finish.
The grapes were gently pressed in a pneumatic press, prior to being fermented in stainless steel tanks to preserve the naturally occurring acidity and pure fruit flavours of the Koshu variety. Maturation took place in stainless steel tanks, where this wine spent six months on its fine lees, adding rich complexity.
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