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Before bottling, the maturing in casks is checked by frequent tastings. Organoleptic tests are carried out to determine how long it should remain in casks and the bottling date. Ageing on lees with regular stirring during 8 months.
Hand harvested at advanced maturity. After pressing, the must is cold racked for 24 hours. About 50% is vinified in new oak, the rest in vats.