1.0Amvyxhttp://www.amvyx.gr/en/Kommigraphicshttp://www.amvyx.gr/en/author/konstantinos/rich600338<blockquote class="wp-embedded-content" data-secret="BVKjjyyo4n"><a href="http://www.amvyx.gr/en/product/reserva-chardonnay/">TERRAZAS DE LOS ANDES RESERVA CHARDONNAY</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="http://www.amvyx.gr/en/product/reserva-chardonnay/embed/#?secret=BVKjjyyo4n" width="600" height="338" title="“TERRAZAS DE LOS ANDES RESERVA CHARDONNAY” — Amvyx" data-secret="BVKjjyyo4n" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> http://www.amvyx.gr/wp-content/uploads/terrazas-res-char-thumb.jpg310375Vinification / Ageing: Hand harvesting is completed over the first week of March. The bunches are crushed, and the resulting must is subjected to cold extraction and natural fining. Fermentation and extraction take place in new French and American oak barrels for a period of 9 months, during which the lees is stirred. This procedure […]