Description
Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and very drinkable sparkling wine. 500 litre / ton Free run juice was used. Fermented with selected yeast and left on the fermentation lees for 6 months before stabilization and bottling.Malolactic fementation racked without SO2, matured on fine lees for at least a year, stabilised and bottled , portion MCC rest for PC Brut
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