The vinification is macerative with approximately 4/5 days of contact with the skins, without temperature control. After fermentation, the wine rests on its lees for approximately 15 months in 550-liter Slavonian oak containers. The wines are blended in stainless steel, and after decanting for approximately two months, they are racked again before bottling, which is done with a small addition of sulfur dioxide.
Zuncone Hill above the Groppo di Manarola, Riomaggiore, La Spezia, Liguria
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