The must for this wine spends up to two weeks refrigerated on its gross lees prior to fermentation, according to winemaker Gandolini. The result is a grapefruity, slightly grassy wine that's rounder and softer on the midpalate, filling in with flavors of melon and fig. Tart on the finish.
The must for this wine spends up to two weeks refrigerated on its gross lees prior to fermentation, according to winemaker Gandolini. The result is a grapefruity, slightly grassy wine that's rounder and softer on the midpalate, filling in with flavors of melon and fig. Tart on the finish.
The must for this wine spends up to two weeks refrigerated on its gross lees prior to fermentation, according to winemaker Gandolini. The result is a grapefruity, slightly grassy wine that's rounder and softer on the midpalate, filling in with flavors of melon and fig. Tart on the finish.
The must for this wine spends up to two weeks refrigerated on its gross lees prior to fermentation, according to winemaker Gandolini. The result is a grapefruity, slightly grassy wine that's rounder and softer on the midpalate, filling in with flavors of melon and fig. Tart on the finish.