he vineyards where this Riserva originates are located at soils that contain Sant'Agata Fossil marls and roughly textured clay.
Alcoholic fermentation is traditional, at a temperature of 28-30 °C, and lasts about 25 days with the "submerged cap" technique.
Malolactic fermentation is followed by a period of aging in oak barrels, where the wine spends up to two years.
Another long aging in the bottle is needed to favor and complete the balance.
Tasting Notes
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