Notes of green apple and citrus with a zesty, refreshing finish.
The grapes were hand-picked early in the morning to avoid oxidation, during the third week of February. They were cooled and gently pressed to maintain the vibrant flavours and aromas. Maceration took place until the desired level of varietal characteristics had been transferred from the skin to the must. Alcoholic fermentation was carried out in temperature controlled stainless steel tanks to preserve the primary aromas and retain the fresh style.
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