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The vineyards are located on plateaus and hillsides at an altitude of 800 metres. The vineyard is composed of 6 different soils with clayey-limestone, sandy-gravelly and more clayey-silty tendencies. Hand-picked in crates.
The grapes are destemmed, not crushed, sorted and vatted within an hour of being picked. Vinification in stainless steel vats with 25-30 days maceration (15 days of fermentation). Malolactic fermentation in new barrels. Aged on lees with micro-oxygenation and stirring of the lees.
Suggestions for accompaniment
Lamb tagine with prunes - Caramelised pork ribs with lemon and ginger.
The wines of
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