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The grapes are handpicked at the end of September and immediately destalked. They spent several days of traditional maceration over the skins in small temperature regulated fermentation vats at 24/27°C, with daily mixing and pressing. This wine is put in steel vats for 6 months and subsequently bottled for at least 4 months.Colour: violet-red tending to ruby.Bouquet: intensely rich in black fruit with hints of plum.