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Integer Zibibbo 2022
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Manual selection of the bunches, manual harvest in small crates, natural decantation, spontaneous fermentation in the presence of the skins, by indigenous yeasts, without pumping over or punching down; respect for the natural fermentation times, carried out in used barrels and open terracotta amphorae, alcoholic and malolactic fermentation carried out, fermentation temperature not conditioned; refinement of at least 10 months on the fine lees kept in suspension, no dose of added sulphur, no treatment or correction, no refrigeration and filtration.
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