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Viinin Kuvailu
The Story
Grape varieties: cabernet sauvignon and cabernet franc
Training system: spurred cordon.
Vinification: maceration with skins for 15 days. Fermentation in 100 hectolitre stainless steel vats at a controlled temperature of 25-28 degrees. Spontaneous malolactic fermentation.
Ageing: in 100 hectolitre concrete vats for six months, then in French oak barriques for 12 months and subsequently in bottle for 3 months.
Features: A well-struct...