Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine. Raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration. The wine is aged in 25 hl. old oak casks for 2-4 years.
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