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Technique
Oenology
Pre-fermentation cold maceration for 10 days followed by 15 days in vats with 1 or 2 punchings of the cap per day. The wine is then matured for a year in barrels, with the lees stirred once a week. Malolactic fermentation also takes place in barrels. The wine is bottled without fining or filtration.
Suggestions for accompaniment
Red meats, game, grilled meats.
Liquid geography
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