Exotic and opulent tropical fruits with hints of jasmine and white pepper.
The grapes were manually harvested after careful selection in the vineyard. The whole clusters were gently pressed and the juice was chilled to approximately 6å¡C. The juice was clarified and inoculated to allow a slow, cool fermentation. Fermentation was carried out in stainless steel tanks to preserve the purity of fruit and lasted between 25 to 30 days. The wine settled for a further 45 days, after which the tank lots were blended, fined, stabilised and filtered.
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