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Technique
Viticulture
Terroir of Serra, on Serralunga d'Alba. Vines planted in 1984 / 1996 / 2003. Guyot pruning. Exposure: east/west. Production: 5800 bottles. First year of production: 2004.
Oenology
Harvested in mid-October. Fermentation lasts about 28 days with daily pumping over halfway through (vinification in cement vats). Aged in French oak barrels of 25 and 50 hl (from 18 to 36 months depending on the vintage).
Suggestions for accompaniment
Brezzaola on a bed of rocket - Vinaigrette of veal loin cooked with string.
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