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Technique
Viticulture
San Giusto covers an area of 160 ha, 31 of which are vineyards. Soil composition varies, with clay and tufa generally being added to the Percarlo plots. The average altitude is around 270 m, and the microclimate is characterized by wide temperature variations. The vines are planted on the best exposures. Certified organic cultivation.
Oenology
Produced from a selection of the best grapes and plots, with yields limited to around 1 kg per plant, Percarlo is made with grapes harvested at high ripeness. Fermentation and maceration in cement vats for up to 30-35 days. Aged in French oak barrels for 20-22 months. Bottling without filtration. Additional 18 months bottle ageing before release.
Suggestions for accompaniment
Braised red meats - Oven-roasted large game birds - Confit squab, vegetable paillasson.
Liquid geography
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