Valsanzo Reserva
Criomaceration prior to alcoholic fermentation for not less than 5 days. The fermentation is carried out with native yeasts. After the fermentation of at least 21 days, and after the malolactic fermentation it passes into oak barrels 20% French 30% Spanish and 50% Hungarian-Romanian. Aging of 24 months in barrel and 18 months in bottle.
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