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The harvest is destemmed and crushed as soon as it arrives
in the vat room, and then sent to the stainless-steel fermentation
vats on the basis of two criteria: the location of the plot in the
vineyard and the grape variety.
The vintage has personality and relief. The nose is lively and complex.
There are aromas of red and black fruits and grilled cocoa.
Serve it 15° with seared duck breast, a medium-hot dish with
chilies or Spanish Manchego. For Asia food try with a chicken
curry little bit spicy
