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Suitable for all types of meat that contain large amounts of fat. It also goes well with mature cheeses, especially sheep's cheese.
The vinification itself is extremely simple and only follows the natural course. The grapes were harvested on September 22 with a sugar level of 23.5 o Brix. Mashing in the tub is followed by 5 days of maceration, after which the mash is sprayed and poured into wooden barrels, where alcoholic fermentation and biological deacidification continue. After lying on the lees for 12 months, the wine is poured into a stainless steel container, where it is naturally sedimented. When it reaches the appropriate level of clarity, it is bottled without filtration.
"Alcohol may be hazardous to health if consumed to excess, the operation of machinery or driving after the consumption of alcohol is not advisable."
"Not for sale to persons under the age of 18 years."