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Palo Cortado
Biological and oxidative, afterwards, through traditional ageing of Solera and Criaderas in American oak barrels during 5 years.
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At an early stage, Palo Cortado is biologically aged until the Cellar Master decides to mature it through an oxidative process, as Oloroso wines.
Biological and oxidative afterwards, through traditional aging of Solera and Criaderas in American oak barrels during 5 years.
BCOPX
Bright mahogany colour with dark topaz shades. Dry, smooth and aromatic.
Puntuación de 9,1 en la Guía del vino cotidiano 2014.
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