Beginning of Main Content
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harvest
Manual harvest in bins between late September and early October
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vinification
Whole-cluster pressing followed by static settling
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fermentation temperature
59-64° F
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length of fermentation
2 weeks
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ageing
6 months in concrete tanks, followed by 2 months bottle ageing
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vineyard location
Fittà vineyard
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exposure
South-east
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soil characteristic
Basalto vulcanico
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training system
Pergola
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density
15 years
