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After harvesting, a 20-day maceration on the skins follows, with simultaneous alcoholic fermentation carried out in stainless steel. Subsequently the wine is placed in 2nd passage oak barriques for 4 months, in which the malolactic fermentation takes place, followed by an aging in bottle for 6-8 months.
Wine with a strong tannic character and spicy aromas, with slight citrus hints; to be enjoyed with very tasty cheeses and game. Excellent with vegetable-based dishes and very fatty fish.
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