Essential vinification that respects the raw material. Grapes ferment spontaneously with whole bunches in open steel vats, remaining in contact with the skins for about two weeks. Malolactic fermentation occurs naturally, and the wine matures in steel and concrete until summer bottling. No filtration or fining and no oenological additives, except for minimal amounts of sulfites when necessary.
Montelupo Albese - Langhe - Cuneo
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