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Ribolla Gialla Collio DOC 2023
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The grapes are harvested and selected manually, then destemmed and delicately pressed, cooled to 8/10°C and placed in maceration in contact with the skins for 24 hours. After soft pressing, alcoholic fermentation begins in steel tanks at a controlled temperature of 16/18°C. This is followed by maturation for approximately 7 months in steel barrels in contact with the fine lees until bottling.
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