Description
"After manual sorting, pressing, and settling, the alcoholic fermentation in oak barrels lasts 10 days. Then, the wine is aged on lees for 18 months (33%new oak barrel, oak barrels of one or two years). During the first 6 months, stirring on lees twice a month reveals richness and complexity.
Rich and complex nose with floral notes and some ripe fruits. The mouth is wide, elegant and mineral, balanced and complex with a great length." - Producer Notes
