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100% Albillo Criollo from the Los Topes vineyard at 620m elevation. Fermented on the skins (25 days) in amphora and aged in French oak and amphora, on the lees for six months. 560 bottles produced.
100% Albillo Criollo, destemmed. Partial skin contact (15 days) and fermented in amphorae and old French Oak barrels with indigenous yeasts. Aged for 7 months.
