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Seasoned in the open air for 18/24 months.
Very limited production.
Production of this barrel was a natural consequence of our long years of research into a better understanding of the way exposure can affect the seasoning process.
The wood used is specially selected from the stacks that have the most exposure to the rain, the wind and the sun.
This barrel has some very mature tannins in limited quantities.
It gives the wine a good level of tension.
Seasoned in the open air for 18/24 months.
Very limited production.
Production of this barrel was a natural consequence of our long years of research into a better understanding of the way exposure can affect the seasoning process.
The wood used is specially selected from the stacks that have the most exposure to the rain, the wind and the sun.
This barrel has some very mature tannins in limited quantities.
It gives the wine a good level of tension.
