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produzione: il mosto ottenuto dalla pigiatura e diraspatura dell’uva fermenta a temperatura controllata di 28/30°c e con una macerazione da 6 a 9 giorni.
vinification: the grapes are pressed and the stalks removed and the must ferments at 28 to 30°c for 6 to 9 days.
Last Update: 2018-02-13
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