Yield: 6-7 tons per hectare (2,5 kg per each vine)
Harvesting method: hand-picking into crates
Vinification: destemming-crushing, fermentation with the skins at controlled temperature for 15-20 days, fining for 24 months in small barrels (barrique and tonneau) and in large oak barrels with batonnage
Alcohol content: 13,5 % vol.
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