Grapes are handpicked, then destemmed and slightly crushed. Maceration of the skins is carried at 8-10ºC in order to extract essential flavours and colour. Débourbage is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under a controlled temperature of 18ºC, during approximately 15 to 20 days. Bottling after ageing 5 months in steel vats.
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