Elegantly rich and voluptuous with almonds, honey and sweet candied fruits.
Pressing, removal of the lees from the must and clarification of the grape juice. Fermentation in new French oak barrels with temperature control (24å¼C) for 3 weeks. Ageing in French oak barrels for 16 months, with 10% new oak, 20% 1 year old oak and 70% of 2 year old oak. Racking every 3 months. Light filteration before bottling.
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