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A blend of different vines planted on clear (calcium-rich and skeletal) or brown (silt and clay-rich) soil.
The three grape varieties are vinified separately. They are blended after malolactic fermentation, then aged for twelve months in new and second-hand barrels. Finally, there are six more months of bottle ageing before marketing. First vintage produced: 2000.
Suggestions for accompaniment
Roast squab - Gnocchi with truffle and meat juice.
The wines of
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