Beautiful concentration and depth of cedar and opulent fruit flavours, powerful yet elegant with enormous potential. A classic.
The grapes were manually sorted before and after being destemmed. Traditional vinification took place in temperature controlled stainless steel vats, followed by maceration lasting 15 days. The first press was racked and then the marc was pressed. 30% of the young wine underwent malolactic fermentation in oak barrels. The wine was aged in French oak barrels for 15 months, of which 80% were new and 20% were of second passage, with racking every three months.
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