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Grant Burge Wines

Black Apera PX

Black Apera PX Image
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The fruit was hand picked into slotted crates, which are then dried under the sun for approximately three weeks before crushing to a tank press for overnight fermentation. Once pressed, the lightly fermented juice is fortified to 17.0% alcohol to arrest the fermentation. The wine is then matured in small oak for ten years to develop the flavours before blending.

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