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Wine with a classic and refined elegance obtained from the cultivation of four clones in four soils with different compositions and clay loam textures. The individual clones are harvested and vinified separately at their peak of ripeness to guarantee complexity and poliphenolic richness.Harvest and vinificationThe grapes are manually harvested through a selection and destemming process, followed by a very light crushing. The must then undergoes a 48 hour cold soak. The fermentation takes place in steel tanks at a controlled temperature, followed a 10–15 day maceration on the skins. The malolactic fermentation, which is performed in oak barrels, is followed by a 12 month ageing in second-fill French oak barrels, with stirring of the lees, after which the individual barriques are assembled. It is then aged in its bottle for at least another 12 months.
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