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Whole bunch pressed, wild fermented and matured in amphora for 10 months, low sulphur. 1200 bottles made.
The nose is open and expressive with notes of lemon, limes, granadilla and blackcurrant. The palate is concentrated with a smooth, fresh finish.
Tasting note:
*click here for an Insta-video with Nina Muller, our assistant winemaker, chatting about this delicious wine!
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