Vinification: The grapes are harvested immediately they arrive at the winery. After racking, the alcoholic fermentation is temperature controlled at 18° and stopped during its liquid phase by adding neutral alcohol in mid-fermentation. The alcohol level is 15% alc/vol, and residual sugar content 110g/litre. Maturing: The wine is matured for seven years in old oak tuns to ensure correct oxidisation, after which it is bottled and stocked in air conditioned cellars.
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