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Winemaker: Francesco Cirelli
Farming: Organic
Varieties: Trebbiano
Vinification: Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration. The skins are then separated from the juice and softly pressed, before indigenous yeasts take over and lead the fermentation process. The Trebbiano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled.
