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35+ year old vines. The wine is fermented in tank at cold temperature, then, after malolactic fermentation the wine is 100% put into used barrel for raging during 12 months. After this, it’s blended to finish aging in tank on the lees to go to 18-20 months total aging.
Exhibiting aromas of almond paste, citrus zest, flowers and fresh pastry, it’s medium to fullbodied, with more depht and concentration than the regular communal bottling, concluding with a tangy, saline delicately oak-inflected finish
