Fermented in oakbarriques, an average of 15-18% of which are new Lees are lightly stirred every three to four weeks, until malolactic fermentation Aged in barrelsur liefor 11 months, then racked to stainless steel for 7 more months of aging before bottling
Fermented in oakbarriques, an average of 15-18% of which are new
Lees are lightly stirred every three to four weeks, until malolactic fermentation
Aged in barrelsur liefor 11 months, then racked to stainless steel for 7 more months of aging before bottling
$25
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