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Terraferma is now made from the grapes of a single vineyard 'in Nisciora' in Beride, commune of Croglio, planted in 1981, 400-450m sm, SW exposure, light brown soil on glacial deposits.
The grapes are destemmed but not crushed and fall by gravity into small open vats. This means that the fermentation and maceration are done in whole grains, which is slower, longer and gentler. The wine is aged in Burgundy rooms for 16-18 months, no new wood. No filtration, use of SO2 according to Max Léglise's indications.
Suggestions for accompaniment
Charcuterie • Risotto with saffron • Navarin of lamb • Alpine cheeses.
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