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Production area in the municipality of San Cipriano Picentino (Salerno). Soil rich on the surface but with a skeletal structure, with a medium texture. South-western exposure, on hilly landscapes. Planting density: 5000 vines/ha. First year of production: 1993.
Maceration for 20 days. Fermentation under stainless steel. Bleeding of 15%. Numerous pressings. Malolactic fermentation is carried out. Aged for 12 months in new French oak barrels from Nevers, Allier and Tronçais. Kept in the bottle for 6 months before being marketed.
Suggestions for accompaniment
Lamb shoulder with spices - Game - Water duck with sour cherries.
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