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Guyot cultivation, natural grassing, green harvesting if necessary.
Maceration for 30 to 40 days, control of TO, traditional vinification, fermentation via indigenous yeasts, natural malolactics during the first year, 42 months' ageing in Slovenian tuns of 25-50 hl.
Suggestions for accompaniment
Maccheroni with truffles - Risotto with boletus - Confit veal shank with gremolata sauce - Cheese.
The wines of
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