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This is a 100% Xarelo from organic farming, produced through two parallel fermentation processes. One takes place in 500-litre oak vats, while the other occurs in 1,600-litre cement eggs. After fermentation, the wine rests on its lees. Production is limited to 4,859 bottles. The wine benefits from extended bottle ageing, so it is recommended to enjoy it at least three to four years after the harvest year.
