Quara Tannat, Cafayate Valley, Salta
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- Cold maceration for 48 hours at 5°C, and then fermentation with selected yeasts at a controlled temperature between 24° and 26°C, for 10 days. During this process, two daily remontages and one delestage took place in order to have an even colour and structure.
The nose displays black skinned fruits, spices and a note of eucalyptus. The palate is firm and full bodied as one would expect but with plenty of fruit, earth spices and refreshing acidity.
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