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WINE VARIETY: 100% Vermentino.
CULTIVATION METHOD: organic agricolture.
TRAINING FORM: counter-espalier with Guyot pruning.
AVERAGE YIELD: 100 quintals/hectare.
VINIFICATION: soft pressing, cooling and decanting of the must, fermentation at a controlled temperature of 16-18°C.
AGEING: in steel at a temperature of 12°C for 3 months in the presence of its own yeasts with frequent batonnages.
COLOUR: BOUQUET: and fresh fruit scents.
TASTE: intense and persistent, fresh and fruity, with a typical slightly almond aftertaste.
SERVING TEMPERATURE: 12°C.
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