Vespolina shares a parent-offspring relationship with Nebbiolo, with some similar characteristics, though it lends itself to lighter, less-tannic expressions. The fruit is fermented in steel at no more than 27°C, with a maceration on skins of about 10 days, pumped over two to three times daily. The wine is matured in stainless steel for 6 months before 12 months in bottle before release. R&R
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