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The fruit was handpicked and gently pressed, with the juice transferred directly to large format, tight grain, French and Austrian oak barrels, as well as a concrete pyramid.
Maturation: During the seven-month élevage, bâtonnage (stirring) was conducted to enhance complexity.
Craftsmanship: Handcrafted by Angus V
The fruit was handpicked and gently pressed, with the juice transferred directly to large format, tight grain, French and Austrian oak barrels, as well as a concrete pyramid.
Maturation: During the seven-month élevage, bâtonnage (stirring) was conducted to enhance complexity.
Craftsmanship: Handcrafted by Angus V
