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100% dolcetto from the San Luigi Vineyard). Hand-harvested into small bins, native fermentation, aged in cement for 6 to 8 months, bottled with minimal sulfur, without filtering or fining.
100% dolcetto (San Luigi Vineyard). Hand-harvested into small bins. Spontaneous fermentation with 6 days maceration. Aged in cement for 6 to 8 months and in bottle for 3 to 4 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.
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