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The fruit was sourced from the cooler sites of the Il Cascinone estate. The fruit is hand-harvested, transported to the winery, and chilled to 5° C. Whole bunches are pressed, and after settling for 48 hours the juice is racked and fermented at 15° C. After secondary fermentation in bottle the wine rests in a cool underground cellar for 4 years on lees to give it richness and complexity. It is then hand riddled and disgorged.
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US$40
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