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Spent 24 months in a barrel
The soil gives dominant minerality and ensures the complexity of the wine
Fermentation at a controlled temperature of 25°C – average maceration duration 15 days
Down in the village everybody knows him as Sciur Limun’s companion of thousand adventures
The acidity of this olive oil is very low therefore fits perfectly with delicate dishes
Le Albare ‘Il Buono’ Valpolicella Classico 2023 Maison aux Pois Spent 24 months in aGrape varieties: Corvina Veronese, Rondinella and Molinara. After being manually harvested, the grapes are immediately pressed, followed by fermentation for approximately ten days with daily pump overs. The wine is then left to decant in steel tanks before being aged for six months in the bottle. This wine boasts a bright, deep ruby red color. Its intense bouquet features delicate hints of cherry. Fresh and dry on the palate, it pairs beautifully with
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