Vinification: Manual selection berry by berry. Direct pressing without destemming. Decanting at 12°C. Fermentation in steel tanks at 20°C. Natural stabilisation without the use of clarifying agents. Ageing in bottle for over 12 months.
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Vinification: Manual selection berry by berry. Direct pressing without destemming. Decanting at 12°C. Fermentation in steel tanks at 20°C. Natural stabilisation without the use of clarifying agents. Ageing in bottle for over 12 months.
