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Tasting Note
Preparation and Aging
Manual selection of clusters from the best plots of the vineyard. Cold maceration of 100% of the grapes to extract all their richness for 6 hours and at a controlled temperature of 8 ºC.
By adding a “pie de cuba”, the musts are fermented with yeasts
native to the vineyard in stainless steel tanks at controlled temperatures. Once the fermentation is completed, the wine is devatted and remains in contact with its fine lees for 6 months with continuous stirring.