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After manual selection on the sorting table, the grapes are delicately destemmed and pressed, taking care not to break the skin of the grapes. Alcoholic fermentation takes place in open-cap stainless steel winemakers at a controlled temperature, with maceration of the grapes for about 20 days. Daily delestages have allowed the extraction of the aromatic bouquet and the right tannic balance, with an important structure that will allow for long aging.
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