Production area:
Lamole, Chianti Classico, Tuscany.
Vinification:Cryomaceration (5-10°C) for 48 hours, followed by decantation and fermentation in stainless steel tanks at a controlled temperature. Malolactic fermentation is avoided if possible.
Aging:6 months in stainless steel tanks. Followed by 9 months in the bottle.
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