Arinto and Malvasia fermented on skins for two weeks, then combined and allowed to rest on skins together for another 3 weeks before being pressed to old oak. White florals, apricots and fleshy pineapple with a medium-bodied, grippy and textural finish.
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Arinto and Malvasia fermented on skins for two weeks, then combined and allowed to rest on skins tog..
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