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Harvest: Manual cut for 25kg (max.)
Vinification: Skin maceration of destemmed grapes. Pressing the masses until reaching a pressure of 0.8 bar, static decanting for 24 hours at 14ºC.
Fermentation: In stainless steel vats, with a controlled temperature of 17ºC, until the complete unfolding of the sugars.
Aging: In stainless steel vats, with batonnage for 2 months, remaining after another 8 months, aging on fine lees, in contact with wood, until its preparation for bottling. Additionally, 3 months of aging in bottle.
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