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Avignonesi Rosso di Montalcino DOC
Baby Brunello, with bags of character. With abundant, upfront fruit and a fragrant acidity Avignonesi's Rosso di Montepulciano is a typical example of Sangiovese grown in Montepulciano. A young, yet full-bodied and versatile wine, that surprises for its ability to pair with food.
The fermentation was spontaneous with the use of indigenous yeast. Alcoholic fermentation and maceration on the skins lasted from 10 to 20 days, depending on the individual lots. Malolactic fermentation took place in large, Slavonian oak casks. Aged for 5 months in oak and a minimum of 3 months in the bottle.
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