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CATA's notes:
Elaboration and aging:
Using only grapes of the Albarino variety and only in the best anadas. Macerated in cold, fermentation at very low temperature followed by a break of 12 months on lias, giving the wine an extra dimension of aromas and roundness in the mouth. Perfect evolution in bottle up to 5 years.
The hard aging phase 12 months in stainless steel barrels on cold lias.