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 used (2nd passage) French oak barrels, followed by 20 months of aging. Finally, bottle-aged for about 6 months. |
| SOIL | Calcareous marl, characterized by light colored sand. |
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