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TASTING NOTES
ELABORATION
Varieties: Tempranillo and others.
Alcoholic fermentation in stainless steel.
Prolonged maceration with skins for up to 20 days.
Malolactic fermentation in stainless steel and new barrels, depending on the plots and areas of origin.
Barrel resting and racking every 6 months.
Aged for 12 months in French (60%) and American (40%) oak barrels.