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<<< Some 90% undergoes whole cluster pressing and spends three hours macerating, while the remaining 10% is de-stemmed and spends 96 hours on the skins. Spontaneous fermentation takes place in steel tanks and lasts three weeks under temperature control. The wine spends two months in contact with the lees (no stirring). The whole cluster lot is aged in steel tank for two-and-a-half months while the de-stemmed portion is aged a minimum of 2.5 months. Filtered at bottling.