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Light salmon color. Aroma dominated by red fruits, combining well with a vegetal character. Good volume and well balanced acidity with a long finish.
Schist
By hand to small cases of 15 kg
The grapes are de-stemmed, gently crushed followed by a cold maceration between 12 and 24 hours. The alcoholic fermentation takes place at controlled temperature of 14º to 16ºC.