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Alcohol content: 15°.
The grapes are processed separately, because of a different time of maturing that starts in august until the beginning of october.A gentle cold-pressing precedes the fermentation which goes on for about two weeks, with the use of local yeasts.
Some of the must obtained is kept to mature in glass containers; some is poured off into steel containers and some in wooden barriques.Finally, after the filtering, the wine is bottled to complete its process of ageing.
Grapes used: Cannonau 50%, Carignano 40%, Syrah 10%.
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