Description
Wine Spectator Top 100 Wines of 2018
Temperature controlled fermentation with indigenous yeasts in stainless steel tanks
wild yeast fermentation in concrete tanks and 10 day maceration period which is followed by brief aging in concrete tank until bottling and release
Canaiolo nero 1940
AGE OF VINES Oldest plantings in 1954 to 2000
Barahonda Barrica Portugal Wine Spectator Top 100 Wines
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