After crushing and de-stemming, the...
Annata 2017 vol% 13
After crushing and de-stemming, the must stays in maceration with the skins for 5 days. Fermentation temperature is kept within the 26° C. The perfume of the minerals creates a delicate intersection with the cherry, the black cherry and the plum; the flowers and the spices determine a perfume of a great olfactory insistence.
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