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Poppy Cabernet Sauvignon 2016

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    Part of the grapes was going through the thermovinification process and fermented together with fresh crushed grapes. The temperature of the fermentation was moderate, never hot, to preserve the fruit and to extract only moderate amount of tannins from the seeds. The fermented grapes were pressed still sweet and when reached the dryness the wine was moved to small French oak barrels for about one year and a half for aging.

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