Description: Giro Ros 100%. 10% whole bunch at bottom of fermenter. 90% destemmed. Fermented in inox. 50% 5 days on skins. 50% 12 days on skins. Pressed in manual wooden basket press. Raised in inox. 11.5% Alc 750ml - small sulfur addition before bottling. No fining or filtration.
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