Pale yellow in color. Aromas of fresh apricot and melon with a hint of almonds. The palate shows bright acidity and freshness, with fresh fruit notes continuing on to a long finish.
Grapes are hand and machine harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature-controlled stainless steel tanks. Malolactic fermentation does not occur. The wine is aged in tank, on its lees for six months. The finished wine is lightly filtered and fined followed by a minimum of 3 months in bottle prior to release.
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