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Ideal for restaurants
and persistent
A superb ingredient for enhancing classic Italian dishes such as risotto
and rosemary
Fermentation in in stainless steel tanks until February and then second (ripasso) fermentation on Amarone and Recioto skins
Primitivo di Manduria DOC ‘Centocontrade’ Ideal for restaurantsDeep ruby red colour; broad and complex aroma, fruity with notes of plums, cherry jam typical of the grape variety. Fermentation and maceration for approximately 15 days at a controlled temperature of 25 27 C. Malolactic fermentation and 6 month refinement in steel.
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