TECHNICAL INFORMATION

The fruit was harvested in parcels from mid to late March 2003 at a baumé target of 13.5°. Selected parcels of the wine spent between 12 and 18 months in 100% new French oak barriques before bottling. The wine was bottled with an alcohol of 14.5%, a pH of 3.53, and an acid level of 5.8 g/L.