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Selection of the best vineyards of the Cabernet Sauvignon variety. A cryomaceration of 6 hours is carried out on a pneumatic press, the must is decanted statically and the clean part is fermented with selected yeasts at 16ºC.

Selection of the best vineyards of the Cabernet Sauvignon variety. A cryomaceration of 6 hours is carried out on a pneumatic press, the must is decanted statically and the clean part is fermented with selected yeasts at 16ºC.

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