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Produzent Alto Estate
Vinifikation The 5 grape varietals that make up this assemblage ripen at different times and were harvested at 24° to 26° Oechsle. Each varietal was vinified separately and fermented on the skins for seven days at 25° to 27°C in closed stainless steel tanks. The fermenting must was pumped over several times daily. After malolactic fermentation, the individual wines were aged for 18 months in a combination of 90% French and 10% American oak before the desired blend was made.
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