ProductUpdated on 18 February 2026
CLASSIC METHOD - 48 MONTHS
Owner at Azienda Vitivinicola Pietro Cassina
Lessona, Italy
About
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100% ERBALUCE
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48 MONTHS ON THE YEASTS
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THE VINIFICATION Come the pressing of the grapes, fermentation starts at controlled temperature, addition of selected yeasts and subsequent bottling with the start of re-fermentation in the bottle according to the Metodo Classico.
The stay with maturation on the yeasts ranges from a minimum of 24 to a maximum of 48 months.
Then occurs the cleaning (disgorgement) from lees with refilling. This Method enhances the characteristics of Erbaluce.
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