Description
The harvest is carried out entirely by hand in boxes with subsequent soft destemming. The fermentation lasts about twenty-two days on the skins and takes place at a controlled temperature of 23 ° C; malolactic fermentation is then followed. The maturation lasts twelve months and takes place inside wooden barrels. At the end of this period, the final assembly and bottling are carried out with a further period of aging in the bottle.
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