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Another Spanish stunner, this hails from 50-year old, organically farmed Tempranillo. The grapes are fermented in stainless steel tanks followed by malolactic in cement amphora (tinajas) and then aged for about 6 months in French oak barrels. Ripe fruit and fine-grained tannins, this is a juicy little number! Give it a go with low & slow cooked meat. Yum!
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