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Technique
Viticulture
Production area in the municipality of San Cipriano Picentino (Salerno). Rich surface soil with a skeletal structure and medium texture. South-west exposure, on rolling hills. Planting density: 5,000 vines/hectare. First year of production: 1993.
Oenology
Maceration for 20 days. Fermentation in stainless steel vats. 15% bleeding. Multiple pressings. Malolactic fermentation is carried out. Aged for 12 months in new French oak barrels from Nevers, Allier and Tronçais. Bottle ageing for 6 months before release.
Suggestions for accompaniment
A wine for game, to be paired with hare stew or served with slow-cooked meat, such as confit lamb shoulder.
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