The grapes were harvested manually in 25 kg boxes and transported to the winery where they were chased. The alcoholic fermentation took place in a stainless steel tank at a temperature of 26 to 27 ° C. After the end, we kept the wine in post fermentation maceration for 5 days. The malolactic fermentation occurred naturally in a stainless steel tank and was transferred to the barrel, where it remained for 12 months.
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