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Garganega/Trebbiano di Soave Fermentation: After treading, the grapes are gently pressed in an oxygen reduction tank.
reduction of oxygen and then destined to a cold maceration (about 14 degrees) for one night.
Alcoholic fermentation takes place in temperature controlled steel tanks. The new wine
wine remains in contact with its yeast lees for nearly two months. After this time, it is
bottled and matured for one month in the bottle before being sold.
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Rue de Commerce 15, L-3450 Dudelange