The grapes were harvested by hand at 22,6° Balling during late February when showing prominent varietal flavours, and the juice fermented in open tanks at 25°C for seven days. After malolactic fermentation, the wine was aged in a combination of second-, third- and fourth-fill French oak barrels for a period of twelve months. The barrels were then emptied and the wine blended, fined and bottled.
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