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VallDolina "Clos Ardit"

Their first wine aged in amphora.

Grapes from the Tano vineyard (old vines). Harvested by hand, easy maceration, followed by gentle pressing and cold static demisting. Fermentation with native yeasts and aging with the fine lees for 5 months in two types of amphora, one made of white clay and the other made of red clay. Gentle filtration and stabilization, may contain sediments