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The first phase includes a traditional white wine vinification, keeping the temperature between 15-17° C to preserve the quality of the grapes. Later it is assembled with 5% Raboso and a natural fermentation is implemented in steel tanks at controlled temperatures for at least 60 days.
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Grapes handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.