Fermentazioni separate per parcella in tini di rovere aperti. Macerazione a grappolo intero delicata e senza rimontaggio o estrazione aggressiva per circa 45 giorni. Affinamento per 8 mesi in foudre da 15 hl e 60 hl. Imbottigliato senza filtrazione o chiarifica.
La Mancha - Spagna
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