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Product information compiled from producer, importer and reference sources.
Rich, powerful and aromatic on the palate with a long and elegant finish; intense, yet well balanced, with a fresh, pleasing acidity
Winemaker's Notes
The wine is aged in 50% new and 50% 1-year-old oak on the lees. A weekly stirring of the lees during the first few months is followed by malolactic fermentation. The fermentation is temperaturecontrolled with a reduction of the temperature of the juice to 53.6°F. Fermentation continues in barrels at approximately 60.8°F, making the total fermentation time 3 weeks.
The wine spends 12 months in new or 1-year-old barrels.
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