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Country:Italy
Production:
The wine is made from a careful selection of grapes from the best vineyards, with a production of about 5 t / ha. The soil consists of limestone and clay marl with south-southwest exposure. The harvest is done manually. After crushing the alcoholic fermentation begins in steel containers, the process has a duration of about 20 days, always in contact with the skins for a better extraction of colour, at a controlled temperature of 28 ° C. Subsequently, it is drained and malolactic fermentation begins before the introduction in barrels. The ageing is carried out in barrels of 225 litres, for a period of 15-20 months, and after bottling it rests for at least 6 months.