Flower and fruit aromas abound in the bouquet. On the palate, it is crisp and refreshing with its fine, yet persisten...Read more...
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A manual harvest was conducted in September. The initial fermentation took place in stainless steel tanks for 7 days at a cool temperature of 17°C. The must was then stored in pressure tanks made of stainless steel for 2 months over which time it slowly developed froth by completing a natural secondary fermentation. Known as the Charmat method, this is what renders the wine sparkling. The wine was micro-filtered and fined before bottling.
Flower and fruit aromas abound in the bouquet. On the palate, it is crisp and refreshing with its fine, yet persistent foam.
|Sugar: 16 grams per liter||Total Acidity: 5.8 grams per liter|
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