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An intense nose of raspberry, blueberry, rose and violet combined with a smooth, creamy palate with lots of fresh fruitiness.
The grapes are chilled on arrival at the winery in order to preserve the aromatic precursors that are found in their skins. The Garnacha and Pinot Noir musts are fermented separately in stainless steel tanks at a controlled 15ºC for 30 days, before being blended and bottled for second fermentation. This lasts for around six weeks. The wine then rests on lees for a minimum of 15 months.
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