Production
Barrel Ageing:        12 months in 50% New French Oak (225l), 50% in 2nd fill

• Maturation:             2 to 8 years from vintage

• Alcohol:                  13.74% by volume

• Residual Sugar:      2.2 g/l

• Total Acid:               6.7 g/l

• pH:                          3.22

Tasting Note
Perfumed, nutty, roasted almondswith vanillin notes. Complex and rich with a tangy finish.