The Asili Cru vineyards were planted between 1957 and 1999. 100% Nebbiolo, de-stemmed, pressed and left to ferment on the skins in temperature controlled steel tanks for five to 30 days. The wine then matures in wood for 24 months, partly in oak casks and then partly in small French barrels, before continuing its ageing in the bottle for six months.
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