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Reception of harvest by gravity, grapes largely destemmed, vinification in raw concrete vats, 22 days maceration, 8 months aging in 316 stainless steel vats to preserve its freshness, indigenous yeasts. No carbonic or semi-carbonic maceration, nor thermovinification. 
	    				
	    				 
	    						 
	    						 
	    						 
	    						 
	    						 
	    				 
			        	 
                 
                 
                    