The grapes are vinified separately. Maceration at low temperature. Press juice yield of 50%.  Fermentation of the musts at 16-18ºC with selected yeast. Base wines with an important acid component and a low pH appropriate for the long aging. After the bottling, the second fermentation and aging take place in our cellars located at 30 meters downstairs, at a constant room- temperature of 14ºC all year round.
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