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Fresh, crisp and lively with citrus and green apple characters together with light mineral notes on the long clean finish. A light greenish yellow colour. The elegant nose has standout tropical fruit notes of passion fruit and cherimoya, while the palate is very refreshing, with a sharp acidity from its tropical character complemented by touches of tomato leaf and herbs, reflecting the good balance between this variety's fruit and herbal qualities. Medium bodied with a persistent, enjoyable aftertaste. The grapes were handpicked in the second week of March and first week of April and then taken to the winery, where 100% of the fruit was carefully destemmed, crushed, and pressed. The must obtained was lightly fined and fermented in stainless steel tanks at 12 14 degrees C 54 57 degrees F for 15 to 20 days, then separated into batches that were left in contact with the lees for three months to intensify its distinctive fruit quality and develop texture on the palate.
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