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Grapes are destalked and left with their skins in big open-topped vats 8 days with their skins, wild yeasts and no refrigeration. The contact with the skins immediately gives the wine a very intense color, which can vary from dark amber to intense pink. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years. The first months the lees are moved up with batonnage.

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