Additional information
| Weight | 2 lbs |
|---|---|
| Vinification | Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in French oak barrels, in which 20% are new and the remaining used (2nd passage), followed by 20-22 months of aging. Finally, bottle-aged for about 6 months. |





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