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Tasting Notes: Garnet red color with orangey hues. Spicy aromas with notes of cocoa, In the mouth is full and round w...Read more...
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Vinification: The must ferments on the lees for 15-18 days under temperature controlled conditions of 26/28 degree Celsius in stainless steel tanks. After the fermentation it goes into 700 gallons Slavonian oak barrels. While aging for 2 years undergoes therough a couple of rackings. . Aging: Two years in large Slavonian oak barrels. It spends another 15 months in the bottle before release.
Tasting Notes: Garnet red color with orangey hues. Spicy aromas with notes of cocoa, In the mouth is full and round with well defined yet supple tannins that leave the palate clean with a long aromatic persistence.
400 Cases produced.
Notes: Soil: Calcareous. Harvest: Middle of October Yield: 1.2 tons per acre1
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