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White Table Wines
|The fruit was left to ripen on the vine until well into autumn and then fermented under strict temperature control in stainless steel with a long, slow fermentation of eight days. Progress was monitored as the yeast converted the natural grape sugars to alcohol. When the desired level of residual sugar was reached the wine was refrigerated and the yeast cells filtered from it to halt further fermentation. |
Available in various types, prices and years.
Alc:11.5% t. A.:7.3g/L ph:3.14
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