Description
Tasting Notes
The grapes were hand harvested during the first 2 weeks of September. The grapes were crushed and gently pressed, and the juice was allowed to settle and clarify before cool fermentation via selected yeast at 16 to 18C in temperature controlled stainless steel tanks. The wine was bottled after a period of 3 to 6 months aging on fine lees in stainless steel tanks. Unoaked.
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