Description
This wine is rich and slightly honeyed with a nose of extreme minerals and earth and a balance of raciness and richness on the palate. The word “Perlé” indicates a slight prickle of nearly imperceptible bubbles in the wine.
When fermentation reached 90% completion, the wine was chilled below 10° C to preserve the remaining carbon dioxide from fermentation, thus imbuing the wine with its “perlé” texture: the faintest sensation of a spritz.
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