Description
All grapes are hand-harvested from vines aged around 25 years old and planted on superficial clay-limestone soils. The alcoholic fermentations are made in thermo-regulated stainless steel vats and after the malolactic fermentation both wines are matured in one year in casks aged over 3 years. Then in 2013 the secondary fermentation occurs in the bottle with more than three years of aging before being disgorged three months prior to sale with a dosage of 8.5 grams.
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