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Description
PRODUCTION TECHNIQUE
Harvest in mid-September, medium/soft crushing system, fermentation in stainless steel vats, at a constant and controlled temperature. Matured for over 18 months in Slovenian oak.
BOUQUET
Hints of raisins and vanilla.
TASTE
Dry, full, harmonic and fervent.
FOOD PAIRING
The Marsala of choice for fish, poultry and meat preparation. An elegant wine, to serve as an aperitif with cheese.
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