(From NV Vintage) Fermentation lasts for about 7 days at 28ºC, maintaining full skin contact; the wine is then aged five months in new and used oak barrels. Bottled April 2006. Aging: Properly stored, with bottles laid on their side in a cool, dark, slightly humid environment, this wine can be enjoyed for up to six years after release.
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Wine Enthusiast(From 2001 Vintage)