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The grapes are harvested by hand in September when their chemical and sensory profiles are optimally balanced. This is followed by gentle pressing and static decantation of the must. Primary fermentation takes place in steel tanks at 18°C-19°C, with select native yeasts. The new wine is left on its “fine lees” for a month, then it is cleared and racked to pressurized vats, where bubbles form. Secondary fermentation takes place at 16°C-18°C and select yeasts are used once again. The process lasts approximately 25-30 days and it is followed by a few days of aging on the lees. The wine is then bottled and left to age in the bottle for a few weeks.
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