Harvested at the end of October manually. Subsequently, the bunches were hung for aeration and dehydration for two more months, causing Botrytis in approximately 90% of the grapes. Finally, the pressing was carried out. . It was vinified in a stainless steel tank with the native yeasts themselves. No correction or contribution was made. Its alcoholic fermentation was slow at a low temperature. Finally, after the fermentation stop, it was decanted throughout the winter months.

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8.000 bottles