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Italy
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Made using an innovative take on the “ripasso” technique, most of the grapes are vinified at harvest time, with some set aside to partially dry. In January, the wine blended with the juice from the dried grapes undergoes a second fermentation. This produces a full-bodied wine with great ageing potential.
An elegant and well-balanced wine with good structure and aromas of raisin, vanilla, cloves and cinnamon. It is a sophisticated wine with a long, velvety finish and soft tannins
