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The grapes are unloaded and immediately stripped and crushed. With the addition of selected yeast fermentation takes place at 25ºC, using pumping and daily delestage ending maceration after 15 days. The wine aged in barrels of french and american oak for 12 months.
Dense and deep wine with notes of black fruit, spice (coffee and vanilla). Long finish evolving during the taste.
Store and Serve Advices:
Serve at a temperature between 16º and 18ºC.
It goes well with red meats, sausages, roast pork loin with chestnuts.
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