Manual sorting of grapes at the entrance to the cellar. Total destemming, cold pre-fermentation maceration (8ºC) for 4 days, fermentation in stainless steel vats for six days at controlled temperature (24-26ºC); three volumetric “delastages” per day to obtain extraction of structuring and smooth tannins. Early pressing to maintain the fruity aroma in the spectrum of black and blue fruits. Stage in stainless steel tanks of 25,000 liters.
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