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Upon arriving at the winery, the grapes are selected, destemmed and crushed. This is followed by pre-fermentation cold maceration (10 to 12ºC) in stainless steel vats equipped with a treading robot, for about 3 days. After the end of this maceration, the crushed grapes are transferred to stainless steel fermentation vats, where the alcoholic fermentation takes place.
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