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Wine Information
SITE
Different single vineyard parcels from the Traisental region;
VINIFICATION
Selection of the best physiologically ripe grapes; crushed; skin contact for 4 hours; pressed; fermented in stainless steel; kept on the lees for 3 months.
TASTING NOTES
Light yellow green; splendid bloom perfume intermingled with small white peach aromas; the palate is tightly knit and has acid structure rich in finesse; exuding delicate hints of le...
