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It has a long and fresh finish, with salt tips accompanied by delicate notes of creamy oak. Development and Aging Handpicked in boxes of 12 kg of grapes from vineyards with an average age of 60 years. Subsequently grape is introduced into a cold (4-6 degrees). Selected tables and made with the must (grape unpressed) extracted by deposit rotor. The wine remained on its lees for 9 months aging in new oak barrels. the batonage (work lees) is practiced for greater complexity by turning the barrels