Harvest. Manual in crates. Winemaking. Slow pressing, elimination of the first juices. First fermentation of the base wine in vats. Fermentation stopped at 24g of residual sugars. Second fermentation…
Pale pink, slightly iodized, fresh, spicy and mineral nose. The palate is lively on the attack, the fruit and spices are very present on the palate with a nice roundness at the end. Whether as a…
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