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After careful fermentation at temperatures that do not exceed 28°C, the wine is kept in vats for a period of 12 months. It is then transferred to oak casks where it is aged for approximately 24 months, depending on the vintage. Lastly the wine is bottled where it continues to mature for a further 3 years prior to release.  

It has a fine and elegant bouquet, a well-rounded taste that is mature with ripe dark fruit and vanilla oak.  The finish is lingering, and has a velvety texture. 

Pairs well with roasts or game and is wonderful with barbeques and is best served at 17°C.

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