Fresh with notes of lemon and grapefruit and a zesty finish.
The grapes were carefully sorted to ensure healthy and ripe fruit was vinified. The grapes were pressed and the must was racked and fermented with selected yeasts in stainless steel tanks at temperatures of between 14 and 16å¡C. Malolactic fermentation was prevented in order to maintain the crisp, fresh style. The wine was aged in stainless steel vats for three months on its fine lees to impart subtle complexity, before being gently filtered prior to bottling.
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