Batch 20PIG#0341 was crushed, de-stemmed and immediately clarified. Fermentation followed inoculating with selected yeast strain FAW / VL3. Fermentation was carried out at a cool temperature to preserve the fruit and lasted for 2 weeks. Post fermentation the wine was racked off the ferment lees carefully blended, stabilised and clarified resulting in a lively and fresh Pinot Grigio.
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