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Produzent Glenelly
Geschacksnoten Medium-bodied, Velvety tannins, Fruity, Aged in oak barrels
Vinifikation The grape bunches were sorted and placed whole into tanks, where natural fermentation was slowly initiated. Regular pump-overs were carried out during the day, and after alcoholic fermentation, the wine remained in contact with the skins for an extended three weeks. The Syrah was then transferred to 500-liter French oak barrels for malolactic fermentation, where it was aged for 12 months.
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