Hand-picked grapes, reception with total destemming and crushing immediately. Fermentation in stainless steel vats at a temperature between 16-17ºC for a period of about 20 days. Aging with lees agitation – ‘batonnage’ for 15 days, followed by aging in bottle for 5 months. Refreshing citrus notes of grapefruit, lime, tangerine peel and passion fruit. Fresh and mineral in the mouth with a strong presence of citrus and discreet ginger. Contains Sulfites.
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