Traditional wine making: grapes harvested at perfect ripeness, one or two weeks of alcoholic fermentation under controlled temperatures. The wine is then racked, filtered and bottled. Pale yellow with green glints, discreet aromas of stewed fruits finishing on the palate with good length.
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Traditional wine making: grapes harvested at perfect ripeness, one or two weeks of alcoholic fermentation under controlled temperatures. The wine is then racked, filtered and bottled. Pale yellow with green glints, discreet aromas of stewed fruits finishing on the palate with good length.
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