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Produzent Alto Estate
Vinifikation The 3 grape varieties used for this assemblage ripen at different rates and were harvested at 24° to 25° Oechsle. Each grape variety was vinified separately and fermented on the skins for 7 to 21 days at 24° to 26°C in closed stainless steel tanks. The must was pumped over several times a day. Malolactic fermentation took place in barrels, and the Red Blend then matured for 18 months in 70% new French oak barrels.
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