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5 hours of maceration on the skins. Natural fermentation with autochthonous yeasts for 13 days and.
Vinified in stainless steel with temperature control. Conservation in stainless steel until bottling in January 2018.
No sulphites added. No clarifying, filtering or corrections of the must or wine.
La Sureda
Specific References
Celler La Gutina
Mas Torres, barri Vilartolí, Sant Climent Sescebes
Empordà
Varietats: Grenache noir.