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Grapes: Carignano 100%
Training and pruning system: Espalier, guyot
Exposure: North-east Terrain: Granite decay
Harvest: Hand picked, only in the morning, in the last decade of September
Vinification and aging The hand-harvested grapes are destemmed and fermented in contact with the skins for 15 days in an open vat without temperature control with repeated punching down. At the end of the alcoholic fermentation, the wine is separated from the skins and racked in an oak cask where it undergoes malolactic fermentation and stays there to be aged for 19 months. Before bottling, the wine is racked a couple of times to remove any sediment. It ages another month in the bottle before being released.
Perfume: Intense nose, finely delicate. Hints of rose and blackberry flowers. Light spiciness and roasting.
Colour: Bright ruby red.
Taste: Semi-tannic, with a distinct finish. Elegant.
Parings: Feathered game, meat with mushrooms. Note Recommended to open the bottle 2 hours in advance.
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