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Vines on the hillside, sandy soil poor in organic matter and with high levels of limestone. The vines are about 15 years old.
Cold maceration for 24 hours. The free-run juice is separated from the press and settled at low temperature. Fermentation takes place at a controlled temperature of 16°. It lasts on average 20 days. Short maturation in stainless steel tanks to preserve the fruit.
Suggestions for accompaniment
Aperitif • Jabugo ham • Grilled sea fish.
The wines of
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