Description
Picked and sorted in the vineyard, the grapes were destemmed and pressed immediately upon arrival at the winery, whilst they were still cool from the morning fog. To preserve the fresh aromatics, the juice was allowed to clarify overnight and then racked off the heavy lees and sent to stainless steel tanks for fermentation. A long cool fermentation took place lasting around three weeks.
The wine was then aged sur lie in tank for a further four months before a light filtration and bottling.
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