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Manually harvested, fermented wild and raised in seasoned oak for 12 months with full malolactic fermentation.
Surprisingly dense for its level, a broad nose offers flint and zippy citrus notes. An energetic style, there's a lovely balance between citrus, white stonefruit, almond/nutty notes and a flinty edge. It feels taut without being austere, certainly an air of sophistication.
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