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  • Vintage 2006

    0 Reviews

    Our 2006 vintage was fermented in stainless steel tanks at 28 degrees Celsius for 10 days, followed by skin contact on the Cabernet Sauvignon for 28 days, and 25 days for the Merlot and Petit Verdot. The penultimate product is then matured in new French Oak barrels for 18 months, before being bottled for enjoyment.

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