Cold pre-fermentation maceration for 5 days at 10ºC, gradually increasing the temperature to 28-30ºC. Maceration lasts 30 days. Daily over-pumping until the end of the fermentation process. Malolactic fermentation in vats, racking of the wine into containers to stabilize it. Intense cherry red color with brown undertones. Concentrated aromas of ripe fruit and some spices, good acidity, well structured, fleshy and balanced with a full and enveloping finish.
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