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Technique
Viticulture
Vines on the hillside, sandy soil poor in organic matter and with high levels of limestone. The vines are about 15 years old.
Oenology
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
Tapas • Jabugo ham • Grilled sea fish.
Liquid geography
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