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This wine and this grape are a true classic of the area, not forgetting that it is a native vine of great fame and long tradition. The vinification is very accurate: manual harvest and selection of the grapes. Delicate whole bunch pressing and racking by natural sedimentation. Slow fermentation at controlled temperature and aging for 9 months on the fine lees, partly in large wooden barrels (50%) and partly in stainless steel tanks (50%). Assembly three months before bottling. The result is an elegant and opulent wine, with a complex aroma and a powerful structure that blend into an overall impression of harmony and great joy for the drinker. Its freshness and the so-called "acidity" are striking, i.e. the wine's ability to make itself extremely easy to drink, despite the "importance" of the wine. Try it with Asian cuisine.
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