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Selection of the best whole bunches of Viura and Malvasia and placing one by one at the bottom of an open barrel of 600 liters. Afterwards, the barrel is filled with the de-stemmed Tempranillo and Graciano grapes. The wine ferments with indigenous yeasts and, after alcoholic fermentation, is transferred to new barrels for spontaneous malolactic fermentation. It is aged for 17 months in new lightly toasted French oak barrels