10-30 years
KMW: 18,5°; Yield per hectare: 40 hl
Fermentation: Stainless steel tanks at ca. 28-30° C, maceration time of ca. 10 days; Ageing: 12 months in large wooden casks
“A ruby red St. Laurent with aromas of dark cherries that continue on the palate. Fine spiciness and elegantly integrated tannins lead to a full-bodied wine with a long finish.”
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