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Traditional fermentation at controlled temperatures (22-26 °C) with maceration on the skins for 15 days. 18 months in 30 hl oak barrels and new 225 lt barriques and further 12 months in bottle.
Bronze - International Wine and Spirits Competition '16, Commended - International Wine Challenge '16;
Wine Spectator, 90 points; Robert Parker, 88 points