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Technique
Viticulture
Average age of the vines: 110 years and more. Terroir: gneiss and pebbles, plots on the northern slope at an altitude of 350 m. Yield: 0.45 l per vine.
Oenology
Direct pressing, settling, fermentation at room temperature. Maturation: 18 months in vats. First vintage in 2009.
Suggestions for accompaniment
Grilled sea fish - Octopus salad - Fresh Pecorino.
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