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Traditional sparkling wine production techniques were used in the production of this wine. Whole bunch pressing was utilized to generate more fruit-driven elegance and skin phenolics were well measured. The wine was bottle-fermented and spent, on average, 24 months on lees before disgorgement. Pale straw green in color with a fine yet persistent bead. On the nose there are lifted strawberry, citrus and nutty aromas with a hint of sherbet character. It is a medium-to full-bodied style with generous stone fruit and citrus flavors with a very smooth yet generous finish. |
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