After a very delicate pressing of the grapes, harvested between mid-August and the first days of September, the must fermented for 16 days in stainless steel vats at a controlled temperature. The elaboration, following the classic method, began at the beginning of April 2016 with the extraction with free yeasts, with the refermentation taking place in the cellar for 26 days at 15 ºC, followed by a period of aging in the bottle, on lees. , 20 months.
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