Vineyard practices: organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning. Hand harvest in bins of 300 kg.
Vinification and maturation: fermentation of the fresh grapes in September-O ctober at natural temperatures, with a second fermentation, about 15 days, in January on the skins of Amarone in accord with the classic Ripasso tradition. At least 2 yearsʼ maturation in large Slavonian oak ovals, followed by 6 months in the bottle
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