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The vines, mostly between 30 and 60 years old, are traditionally trained in low gobelet. Made from plots of old vines. Soils of foothills and ancient alluvium.
Manual harvesting in small 35 kilo boxes. Sorting on a vibrating table. Vinification by plot in vats and whole bunches for 10-12 days before pressing. Maturing in vats for 8 months on fine lees with micro-oxygenation. Blending before bottling.
The wines of
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