The fruit was hand picked at 10.5 Baumé. Cold pressed, free run juice was then fermented in stainless steel tanks, with lees stirring three times a week. Aged on lees for seven months. The Charmat method was used for the secondary fermentation.
The fruit was hand picked at 10.5 Baumé. Cold pressed, free run juice was then fermented in stainless steel tanks, with lees stirring three times a week. Aged on lees for seven months. The Charmat method was used for the secondary fermentation.
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