A delicately aromatic wine with light floral notes and hints of green apple, pineapple and white pepper, textured and full of flavour.
The grapes were destemmed, lightly crushed and then cold soaked with skin contact under controlled conditions. The must was fermented in stainless steel tanks and was then maintained on its fine lees or “sur lie” for two months with regular stirring, imparting a creamy texture and added complexity to the final wine.
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