Vinification and Aging The grapes are hand-picked and transported to the winery in 20kg boxes. After going through a careful manual selection, the bunches are destemmed, and the grapes are lightly crushed before being directed to the fermentation tank. Alcoholic fermentation of the must follows in stainless steel tanks at 24-26ºC. The wine ages in used French oak barrels for a period of 12 months.
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