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After pressing grapes, the must ferments in steel tanks at a controlled temperature. Wine matures in 25 hectoliter-oak barrels for 4 months, while a 30% of it in 2.25 hectoliter-French oak barrels, until ready for bottling, occurring the following March from harvest.
Fruity and exuberant notes, typical of Barbera. To catch all its vigor, best if drunk within 5 years from harvest.
