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Technique
Oenology
Direct and gentle pressing. Static settling for 24 hours. Fermentation at controlled temperature in stainless steel tanks. Little So2 due to the cold cellar ageing but more than in the reds to avoid premature oxidation and to respect the nature of the fruit. No fining and filtration before bottling according to the lunar calendar to respect the organoleptic qualities of the wine.
Suggestions for accompaniment
Fish ceviche - Grilled shrimp with sesame - Cheese dishes.
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