Aromas of grapefruit, green apple, star fruit and white peach. On the palate smooth acidity, notes of flint stone, juiciness, stimulating but light. Mineral finish.
The grapes were harvested in October. 100% healthy grapes were crushed softly and macerated for several hours on the flavourfully grape skins. After the maceration the must was spontaneous fermented in large wooden barrels. A long-term storage on the fine lees in stainless steal tanks followed the fermentation which resulted in a fine fruity and well balanced wine.
Since Phylloxera wreaked havoc across the wine producing regions, the resistant American rootstocks have been grafted to virtually all vines around the world. It is therefore quite unusual to see ungrafted vines in Europe.
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