Parotet is 80% Mandó, with some Monastrell. Spontaneous indigenous yeast
fermentation in stainless, 20 days maceration before racking for malolactic and
ageing on lees in amphorae. 14 months underground in clay gives earthen grip in
a mature and open tannin profile without any wood reducing its freshness.
'Parotet' is Valenciana for dragonfly.
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