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Produzent Cederberg
Bewertungen 92 Tim Atkin 93 Vinum
Geschacksnoten Full-bodied & powerful, Velvety tannins, Fruity, Oaked, Mature & complex
Vinifikation The grapes are hand-picked between 24.5 and 26° Oechsle and cold-macerated for 2 days before the mash is inoculated with yeast cultures. During fermentation at 27°C, color and flavor are extracted by regular pump-overs every six hours and punching down the cap two to three times by hand. After fermentation is complete, a further 10-14 days of maceration on the skins takes place before the wine is pressed and stored in 225l French oak barrels. Malolactic fermentation is completed in the barrel, and further aging takes place over 15 months.
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