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The vines are 20 to 40 years old and have their roots on mixed soil, lapillo, turece and clay. The grapes are harvested at the beginning of October and ferment in steel with indigenous yeasts and a maceration on the peels that was born with a desire to explore a different physiognomy of the classic business white. Spurillon indicates in dialect the bat that kept company on the farm during the last harvests.
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US$40
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