Steely mineral tones are complemented by fresh grapefruit and white pepper through to a long and mouthwatering finish.
The grapes were pressed within three hours of harvesting. After settling for 12 to 24 hours, the must was fermented in stainless steel temperature controlled tanks between 15 and 20å¡C. At the end of fermentation, the initial racking was carried out to remove the gross lees. Bottling began in the spring, following blending, clarification and the stabilisation of the wine.
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