Notes of lemon and grapefruit with a rounded flavour and a crisp finish.
The grapes were picked early in order to capture the optimum aromatic ripeness and were gently pressed. Half the must was fermented in French oak barriques that saw minimal toasting. The wine was kept on its fine lees for two months. The remaining half was slowly fermented in stainless steel tanks between 14 to 16å¡C. The two wines were then carefully blended to achieve the perfect balance between structure and aromatic freshness.
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