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In the production of the wine the following techniques were used: No destemming (whole bunch fermentaion), skin contact, no carbonic maceration, super hero press with ridiculous strength, cultured and natural yeast were both used, cask and stainless steel tanks from 500 to 5000 litres depending on batch quantity.
"Steely and concentrated, with loads of grapefruit, dried apricot, slate and cocoa flavors that are mouthfilling and a touch exotic. The powerful finish echoes the primary fruit and is joined by smoke, slate and lentil-like notes that are rich and focused. Needs a bit more time. Best from 2011 through 2020. 900 cases imported."
94 Points
Wine Spectator
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