After a very delicate pressing of the grapes, harvested between the beginning and mid-September, the must fermented for 15 days in stainless steel vats at a controlled temperature. The elaboration, following the classic method, began in May 2017 with the draft, with refermentation taking place in the cellar for 15 days at 16 ºC, followed by a period of aging in the bottle, on lees.
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