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The grapes are hand harvested and then hung up to dry for four to five months.
After drying, the must was then racked into caratelli (small barrels of varying composition) where it fermented and aged for approximately five years. There is no 'madre' (a starter culture of yeast lees) used at Selvapiana and the wine is not racked out of barrel during fermentation and ageing.
This is a wine that once you taste you will never forget!
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