Description
Fermentation in 55 hl oak vats. fermentation for 20 days with the skins with a soft “shower” system of wetting the cap at a temperature between 30°C and 27°C. Malolactic vat fermentation. Aged minimum of 3 years. Aged for 2 years in average-sized oak casks before refinement in the bottle.
| Region | Piedmont |
|---|---|
| Country | Italy |
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