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Manual harvesting took place at daybreak on 3rd and 4st September. Fermentation took place in new French oak vats. After the final fermentation the wine was submitted to a daily battonage over a period of four months. Aging in bottle for a period of six months.
Citrine in colour.A strong minerality with nuances of flint, together with notes of white fruit. Full mouthed, with an excellent acidity allowing for an intense freshness: unctuously relevant with a long finish.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-12°C.
Good with seafood, grilled fresh fish, white meats and as an aperitif.
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