25-year-old vines on silty-gravelly soil with yields below 6 tons per hectare
Vinification without added sulfites with long fermentative maceration
Drying in crates for over three months with a minimum aging of 36 months in oak barrels and 12 months in steel
Approximately 1000 bottles produced
Puianello-Quattro Castella, Reggio Emilia
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