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Cerasuolo d’Abruzzo Anfora DOC 2022
Francesco CirelliLatest availability
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Manual harvest in crates during the third week of September, destemming and soft pressing; the crushed grapes are transferred into terracotta amphorae for alcoholic fermentation started with a pied de cuve prepared previously and started with indigenous yeasts; maceration on the skins for 6 hours, malolactic fermentation and maturation in amphorae for 6/12 months.
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