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Elaboration and Aging:
The grapes, harvested manually, are destemmed and crushed lightly. The must ferment at 28 ° C in stainless steel tanks. After the malolactic fermentation, the wine remains in French oak barrels for one year , Then refining in tank until bottling.
The work on the wine label Enate Reserva Cabernet Sauvignon is by the artist Jose Manuel Broto. At Enate, Quality and respect for the environment are two basic pillars of its identity. To guarantee this commitment, they subject each stage of creation to more rigorous control. Because excellence is never the product of chance.