Harvest of grapes in cases. Destemming and
soft pressing of grapes. Debourbarge at 12-
13°C for 18 hours. Fermentation in stainless steel
tanks with controlled temperature kept from 17
to 19°C. Refining on its fine dregs for 60 days.
Concentrated and elegant, this wine combines
bright fruit with delicate aromas of white flowers
ON FINE LEES FOR 60 DAYS
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