Intense and floral aromas of fennel, green apple, fresh rosemary and lime are complemented by subtle spice and mineral undertones, fresh and tingly on the finish.
The grapes were carefully selected to maintain the highest quality. Fermentation took place at 16 to 17å¡C with selected yeasts in stainless steel to retain the purity of fruit. Maturation of eight months on the lees with weekly bÌ¢tonnage, imparted texture and complexity to the resulting wine.
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