After delicate pressing of the grapes, harvested at the beginning of September, the must fermented for 14 days in stainless steel vats at a controlled temperature. The elaboration, following the classic method, began in January 2018 with the draft, with refermentation taking place in the cellar for 20 days at 14 ºC, followed by a minimum period of aging in the bottle, on lees, of 3 months. .
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