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Voluntarily harvested somewhat late for the dry, for aromas of fully ripe grapes, followed by very strict selection of only the best and finest grapes. Full de-stemming before 12-hour maceration, and then very slow pressing to respect grape quality. Fermentation and ageing 80% in news barrels with stiring twice weekly, until bottling (8 to 9 month og aging). Complexity and finesse to this great gastronomic.