The fruit was vinified in open fermenters, and then gently basket-pressed to create a wine with firm but fine tannins, needing no fining.  Maturation in a combination of French and American oak hogsheads has added considerably to its balance and complexity.  The wine will cellar well for at least 10 years but, for those without that kind of patience, enjoy sooner with red meat, game or rich pasta dishes.

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