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The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after which they were destalked and very lightly crushed. The grapes first fermented in their own yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities. After macerating on their skins for a further 10 days, the malolactic fermentation started and in January and February the wine was moved to 400 to 950 gallons Slavonian oak barrels, to be aged for 14 months.
colour: Vivid ruby red
nose: evident notes of red fruit and hints of cherries
taste: smooth and good structured with a fruity aftertaste
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