Vilification: Fermentation for 15 days. Ageing sediment of fermentation to augment its volume on the palate. Pale Bellow colour, with floral aromas (jasmines) on the background of fresh fruit (apricot,grapefruit). N the palate fresh, balanced, with an elegant finish in which the previous aromas are repeated.
Temperature: 8-10 ° C.
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