A luscious and velvety textured wine full of raisined fruit flavours with a hint of sage complemented by a beautifully balanced sweetness.
The grapes were allowed to dry gently in well-ventilated rooms for between five to six months, concentrating their flavours, sweetness and colour. In spring, the grapes were crushed and fermentation was started by the natural yeast present on the grapes. The must was transferred into barriques to finish fermenting. The wine matured in wood on its lees for 10 to 12 months before being bottled.
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