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Harvested from the younger vines of the same block as the Estate Nebbiolo, this wine benefits from a similar micro-climate and soil profile, resulting in vibrant red fruit, delicate red floral notes, and refined tannins balanced by acidity. Blended from four distinct Nebbiolo clones, the grapes undergo whole bunch pressing and are aged in old oak barrels for six months. Fermentation occurs naturally, followed by spontaneous malolactic fermentation, with bottling completed without fining or filtration.