Vinification and aging: Destemming and crushing in steel or concrete tanks depending on the daily harvested quantity. Spontaneous fermentation with self-produced pied de cuve. Daily pump-overs and maceration on the skins for about 60 days using the "submerged cap" technique. Aging in large barrels for two years.
0.75L - 15%
Barbaresco - Piedmont/Langhe, Italy
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