After a long history of red wine production, 2007 marked the first foray into making white wines. Manual harvest of Trebbiano Spoletino planted at around 320m. Cryomaceration for 36/48 hours on the skins, soft pressing, natural static cold clarification, fermentation at a controlled temperature of 16° C. Six months in stainless steel tanks on fine lees and six months in bottle before release.
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