(From 2005 Vintage) Winemaking process: The must was fermented with the grape skins, and was stirred several times a day (this improves the extraction of colour and a constant temperature.) Fermentation lasted 10 days and the wine was left in contact with the grape skins another 7. Aging: Aged in American oak barriques of medium and intense toast for 36 months. Once bottled, it was aged for a further 24 months in our cellars before its commercialization.
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