(Case of 6)
Hints of vanilla and smoky aromas. The farm’s terroir, hot summers and wet winters provide ideal conditions fort cultivating this varietal. Matured in 300 litre oak barrels for at least 12 months.
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(Case of 6)
Hints of vanilla and smoky aromas. The farm’s terroir, hot summers and wet winters provide ideal conditions fort cultivating this varietal. Matured in 300 litre oak barrels for at least 12 months.