A generous and textured wine with rich and spicy developed tones laced with underlying citrus flavours, long, dry and elegant.
Whole bunches were gently pneumatically pressed without crushing. Static racking of the must was followed by a slow, temperature controlled fermentation in stainless steel, preserving the purity of fruit. After the fermentation, the wine was stored in old oak casks on its fine lees for several months, adding subtle complexity.
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