VINIFICATION: After picking off the stalks, the free run juices are stocked in vertical stainless steel vats. The fermentation takes place at controlled temperature of 27/30 C. The maceration process is quite long 12 days average. The wine was settled in November in the tanks, before being poured of and aged in french tonneaax. No wine more than Barolo gets better with time.
COMBINING FOODS AND FLAVOURS:It should be served with the great kitchen dishes, but it admirably closes also a meal as meditation wine.
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