To help maximize aromatic intensity and complexity, the wine was fermented in both tanks and stainless steel barrels. The finished wine was aged on the lees for 5 months with occasional stirring. The results are bright pineapple, green apple and lemon/lime fruit framed by intriguing ginger, floral and petrol aromatics. Although fermented to complete dryness, the palate is rich, long and mineral with excellent natural acidity.
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