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The wine is 100% Nebbiolo, made in what the Vajras call the Metodo Ancestrale, the carefully researched ‘Ancestral Method’ they studied and modernized. Some 20% of the whole Nebbiolo grape clusters were placed at the bottom of a vat which was then filled with the rest of the crushed fruit. The fermentation started spontaneously and, after eight days, the must was decanted into an autoclave tank where it underwent a natural malo-lactic as well. Because of the trapped CO2 in the solution, the wine is finished just barely frizzante, or a very lightly sparkling, the way all wines were back in the day. Just slightly (barely perceivably) off-dry, high in acid, luminously red and with the tannins of the Nebbiolo grape softly present, it’s super fresh and lively in the mouth, but finishes with finesse and length. Meant to take a chill,
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