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Alen says:
“Rich ripe yellow fruits, vibrant minerality.”
The facts
The length of maceration (contact of must with the grape skins) depends on the vintage and decision of the winemaker. Fermentation takes place underground, in barrels from 200 to 2000 litres, spontaneously without the introduction of selected yeast. Until its first decanting, our wine rests on the lees without any added sulphur.
