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Doble Pasta

Formerly frequently practised production method for a special red wine in the Spanish Levante in the DO areas of Alicante, Jumilla, Utiel-Requena and Yecla. By drawing off part of the fermenting grape must after about two days and filling the fermentation container with crushed grapes, the ratio of fruit pulp to must is doubled (doble pasta = double mass). The result is a very dark, full-bodied and tannin-rich bobal.Today, this is increasingly being replaced by RTK (rectified grape must concentrate).

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