Vinification: The grapes are vinified separately using different methods: some have 4-days of carbonic maceration at high temperature. Others a prefermentation maceration followed by alcoholic fermentation at low temperature. After pressing, the fermentation process is completed at 20°C, followed by the malolactic fermentation. The alcohol level is 13% alc/vol. Maturing: This wine is bottled within 6months of the harvest, and stored in airconditioned cellars.
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