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Los racimos de uva Tempranillo procedentes de pequeñas parcelas de viñedo plantados en suelos calizo-arcillosos fueron recolectados manualmente y fermentados en pequeños depósitos de acero inoxidable. Parte de esas uvas fueron sometidas a las normas de elaboración tradicional de la maceración carbónica, muy habitual en la Rioja Alavesa.
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