“There is an extra degree of elegance, precision and focus in the 2012 Altos de Lanzaga compared with the regular Lanzaga from that same year. It is produced from four small plots of over 70-year-old vines at 500-600 meters altitude, planted on very poor soils that are biodynamically farmed. It fermented in 3,000-kilo oak vats for 20 days with indigenous yeasts, and matured.
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