Description
Derived from select volcanic-soiled parcels planted with century-old Listan Prieto (Mission) vines, at an altitude of 1000 meters, and blended with a touch of Tintilia. Each parcel undergoes meticulous hand harvesting and individual vinification in concrete and open tubs. Maceration ranges from 10 to 30 days depending on the parcel, followed by malolactic fermentation in neutral barrels, then raised 8 months in those same barrels.
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