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Technique
Viticulture
Origin of the terroirs used in this cuvée: Barolo commune (Coste di Vergne, Fossati, Pascolo crus) and Novello commune (Ravera crus). Guyot pruning, natural grassing, green harvesting if necessary.
Oenology
Vinification for 10 days using indigenous yeasts, natural malolactic fermentation, maturing in vats until April following the harvest in order to preserve the purity, fruit and delicacy.
Suggestions for accompaniment
Antipasti - Carne cruda Piedmontese style - Pasta - Risotto with boletus.
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