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The winery uses only native yeast, the Malolactic fermentation occurs naturally, it is fermented and aged in concrete vats; the extraction is very subtle. The skins are basket press. The wine is then age in large wood vessels and after 14 months is bottled with a very coarse filtration.

RegionItata
CountryChile
Year2015
AppellationValle del Itata
VarietalPais

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