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Old vines of 50, 60 and 70 years old, facing south-west on an altitude terroir (400 m.), therefore late, on Treiso. Rino Sottimano was the first local winemaker to develop this wine.
Fermentations and macerations last on average about 25 days. No selected yeast is used. Malolactic fermentation is not triggered; it occurs naturally in the spring following the harvest. It is carried out in François Frères Burgundy rooms of noble origin, where the wine remains for 18 to 22 months. There is no filtration or fining before bottling.
Suggestions for accompaniment
Slow cooked lamb mice - Grilled red meat - Hachis Parmentier.
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