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Geschacksnoten Full-bodied & powerful, Velvety tannins, Oak aged, Mature & complex
Vinifikation Fermentation took place in open concrete fermenters at 28°C. The cap was punched down by hand every 2 hours during fermentation. The wine was drained from the skins after 3 days. Following malolactic fermentation, the wine matured for 18 months in 80% new and 20% second-fill 225l French Nevers oak barrels.
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Artikel Nr. 106571