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Wine colour, tending from a straw to a golden yellow, intense fragrance, savoury and dry to the taste.

The processing starts by the seeping of the grapes at 15 to16 oC degrees for 36 hours, followed by removing the peel before the fermentation of the must and ends by the refinement of the wine in steel barrels for at least 7 months.



Wine colour an intense yellow tending to an amber tonality according to the ageing of the wine, delicate fragrance, with a scent of raisin and prunes and sweet to the taste.

It is made from selected grapes withered upon hurdles placed in well ventilated and cool rooms for 45 to 60 days.

In order to avoid that some rotten grape-stone might compromise the fermentation, we divide the grapes from the stalks by a hand, and then we let them seep for 14 days at a temperature of 25 to 26 oC degrees.

We bottle the wine one year later after a period of refinement in oak barrels.


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