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Fresh and Vibrant
Soil Type: Granitic
Harvest: Manual in 15 Kg boxes
Vinification: The grapes were cooled to 5ºC, followed by a gentle destemming and skin maceration for a few hours at low temperature.
After pressing, the must was clarified by decanting and fermented at a controlled temperature of 16ºC, keeping the wine on the fine lees for a long period of time.
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