The juice is fermented in temperature controlled stainless steel vats between 16 - 21 days at 16°C. The wine is filtered, stabilised then bottled with yeast added to start its second fermentation in bottle. This wine is aged for a minimum of 18 months after the second fermentation to extract the maximum aromatic qualities.

Appealing, fruity smell. A touch of grapefruit pith but very light in the mouth and not very beautiful.

255 stores

07/10/2008

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