This wine is made from the Tinta de Toro grape. The grapes are crushed and destemmed, then placed in stainless steel tanks for an average maceration time of 4 to 7 days and fermentation of 5 to 10 days at a controlled temperature of 22 to 25 °C. The wine is then racked and pressed. Malolactic fermentation takes place in stainless steel tanks, followed by clarification, racking, cold stabilization, and filtration before bottling.
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