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Doble pasta

Formerly practiced production method for a special red wine in the Spanish Levant in the DO areas Alicante. Jumilla. Requena and Yecla, By peeling off a part of the fermenting grape must After about two days and filling the fermentation container with ground grapes, the ratio of pulp to must is doubled (doble pasta = double mass). It creates a very dark, body and tannic Bobal , This is increasingly going through today RTK (Rectified Grape Must Concentrate) replaced.

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