2023Sette,GrignolinoPiemontePiedmont,Italy

<p><em>Grignolino is harvested from vines planted in 2000-2003 on a south/southeast-facing steep slope between 200-250m on sandstone bedrock with deep sand and calcareous topsoil. Grignolino is destemmed and naturally fermented up to 18°C for 20-22 days with 2 daily punchdowns aged 9 months in Tava Amphoras with the first sulfites added after malolactic fermentation. It’s neither filtered nor fined.</em></p><p>From the importer</p>