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After pressing, the must is cold-racked for 48 hours. Only the indigenous yeasts are used for the fermentation, which has been made with a temperature between 17 and 21°C.Fermentation lasts from 15 days to 3 weeks at a temperature which does not exceed 32°C. Colour : Golden, yellow, brilliant. Nose : Hints of wine leaves and lily. Mouth : Strong attack, well-balanced, fresh. Candied citrus fruits aromas. |
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