LIBRA
Harvest:
Hand-harvest into 20kg baskets
Winemaking:
Following a selective manual harvest, the grapes are stored in a refrigerator for roughly one week at three degrees Celsius. The destemmed grapes are then fermented in temperature-controlled stainless steel tanks. After a brief period of batonage the bottling takes place relatively quickly to preserve the wine’s freshness.
Wine profile:
Perfumed and lifted on the nose, LIBRA’s aromas remind of yellow fruits and white flowers. The palate is fresh and elegant. Its mouth-watering acidity compliments a fleshy fruit structure, ensuring a long and clean finish.
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