Montemassi Sassabruna - 750ML

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The grapes are machine-harvested, de-stemmed, and gently crushed. The must is kept at a temperature of 82°F while it vinifies in vertical fermenters for about 20 days. After malolactic fermentation occurs, the wine is placed in 350-liter French oak barrels and aged for twelve months. Following barrel aging, the wine spends an additional period of three months aging in the bottle.

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