"From 50+ year old vineyards. Starting in the1980s, the vineyards were re-trained and reorganized to exploit the relationship between the variety and the soil. Vinification: Daily punch-downs during fermentation at 28-30oC, followed by 12-15 day maceration. Draining-off after fermentation and transfer in March-April to small and medium-sized casks for 12 months’ maturation. 3-6 months’ bottle-ageing." -Importer