10-25% oxidised and slightly roasted to highlight the inherent tastes of the specific cultivar and the cleaness of its growing climates. Notes: refreshing, bright, floral, creamy to buttery, often in light-bodied.

25-40% oxidized. They have more layered and complex flavors achieved by precise oxidation and roasting control. Top notes with roasted, backed bread, biscuits, chocolate tones, floral and ripe fruits.

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