Description
THE GRAPES WERE HARVESTED AT 24.5 B, THE JUICE SPENT 24 HOURS ON THE SKINS BEFORE INOCULATION. FERMENTATION TOOK PLACE AT 26 – 28C. PUMPED OVER DAILY DURING ALCOHOLIC FERMENTATION. MALOLATIC FERMENTATION TOOK PLACE IN FRENCH OAK BARRELS. THE WINE MATURED IN 60% NEW AND THE REST 2nd FILL BARRELS FOR 24 MONTHS.
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