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Description
After a direct, soft and slow pressing, the wine settles in vats to be cleared out of some of its lees and sediments. The fermentation starts in stainless steel vats, and finishes in barrels on its fine lees to end the sugars. The wine and its lees are stirred daily, and then spend 10 months in barrels to age. Lots of white fruit on the nose and aromatics with some salinity on the palate
