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Becoming Wine—At the foot of the Canabrian Mountains in Northern Spain

In the month of January, when the malolactic fermentation process is completed (breaking down malic acid into lactic acid), the vats are selected. A tasting committee determines the characteristics of the wines, separating the wines which have come from young vines destined for sale in bulk.

The area is well protected from prevailing winds and frost. It is where the the Nuestra Señora de Remelluri estate and vineyared is located.

Of the 380 acres of chalky clay soil, 260 are used for the vineyard. This unusual land is what gives the wine personality. It is poor, stony ground, with layers of clay which retain freshness and moisture. All of this allows the fruit to ripen with subtlety and balance.

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