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The harvest takes place at the beginning of November, done only by hand and collected in boxes. Maceration for 25 days and fermentation at uncontrolled temperature Aging and maturation for 24 months in barrique, then in steel tanks before completing the refinement in the bottle.
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The vines are trained with spurred cordon on clayey and basically calcareous soil. the harvest takes place at the beginning of November, done only by hand and collected in boxes. Maceration for 25 days and fermentation at uncontrolled temperature with two daily pumping over. Aging and maturation for 24 months in barrique, then in steel tanks before completing the refinement in the bottle.
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