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The grapes were carefully picked by hand and sorted prior to destemming. After pressing the must was transfered into the stainless steel tanks where the alcoholic fermentation took place for 18-20 days. After the malolactic fermentation, the wine was aged for 12 months in large wooden barrels of 50 hl. Finally, the wine was stored for further 6 months in the bottle before release to the market.
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