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The wine is fermented with indiginous yeasts and aged in concrete vats for nine months followed by three months resting in bottle prior to release
A complex nose of opulent Mourvèdre fruit and a whisper of animal/barnyard and turned earth
it's delicate and nuanced
Ribeira Sacra Castilla la Mancha
Elio Grasso, Dolcetto d'Alba dei Grassi, 2021 port The wine is fermented withSoft tannins and good acidity make for an ultimately food friendly red.
