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Malolactic fermentation takes place in new of semi-new Bordeaux-type, fine-grained oak casks. Once it finishes the wine is left on the lees for a year, with frequent stirring (batonage) during the first months of ageing.

With a style of its own, where the cask ageing is respectful towards the grapes it has come from, and consequently also towards the terroir they were grown in.

Prior to bottling, the wine spends three or four months in concrete vats to harmonise the blend.

Bottle ageing lasts at least twenty-four months in the bottle cellar with controlled temperature and humidity.

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