The whole cluster were gently pressed and the juice naturally settled at 8 celsius, it was then rack of the gross lees and was then fermented in stainless steel tanks at 18 C for 20 days. The wine remained on the fine lees for a total of 60 days and was held in temperature controlled cement tanks until bottling under screwcup.
Elegant with flower notes, citrus, peel aromatics; on the palate great balance between acidity and texture with a long mineral finish.
|Product/Service Sold Out||No|
|Wine Type||White Wine|
|Wine Style||Certified Organic|