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The grapes, such as Nebbiolo (Chiavennasca), Pignola and Pinot Nero, come from the Sassella sub-zone, the narrowest of which is called Inferno, the local name attributed to the particularly impervious vineyards that are difficult to work. They are vinified on their skins with medium-long maceration. The wine ages for 2 months in steel and 18 months in large 80-hectolitre Slavonian oak casks followed by another 4 months in the bottle.
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