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Winemaking: The grapes are hand picked and placed in boxes then further selected by hand on the sorting table. Maceration lasts for 12 days at a controlled temperature of 25°C. Frequent pumping over of the must, gentle pressing and further aging in barriques and small oak barrels of between 2,25 – 5 Hl for 12 months. A further 6 months aging in stainless steel barrels and then another 6 months in the bottle
