The grapes were picked between 22\u00b0 and 24 \u00b0B into press as whole bunches, and left to settle in tank overnight. The wine was fermented with wild yeast at between 18 and 24\u00baC for ageing. A portion was fermented in used oak barrels (600 liter). Both the tank and barrel portions were kept on the lees for six months and stirred frequently. The barrel portion was blended back.<\/p>\n","protected":false},"excerpt":{"rendered":"
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