VINIFICATION:
De-stemmed by hand with rigorous selection of every grape, berry per berry.
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FERMENTATION:
Fermented 8 days at 26º - 28ºC.
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MACERATION:
Extended maceration on skins for 14 days.
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MALOLACTIC FERMENTATION:
In new French oak Bordelaise barrels.
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AGEING:
18 months in new French oak Bordelaise Barrels.
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WINEMAKER:
Marcos Eguren.








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