100% healthy, non-botrytis grapes were lightly squeezed and briefly macerated on the aroma and mineral rich grape skins. Thereafter, the must was slowly and cool fermented spontaneously, so that the multi-faceted, fruity aromas of the wine could develop perfectly. Gentle aging in a stainless steel tank and a long development on the fine lees followed the fermentation and characterize this fine fruity, multi-layered wine.
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NOTE ALLERGIC SUBSTANCES
Aromas of red apple, pink grapefruit, Pomello and white pepper. Fine fruity, juicy, complex, dense and multi-facetted.