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Cavicchioli Lambrusco Dolce 1928
 

Cavicchioli Lambrusco Dolce 1928

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Cavicchioli Lambrusco Dolce 1928

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The grapes, harvested between September and October are removed from the stalks and are traditionally vinified on their skins at a controlled temperature. The second fermentation takes place using the Charmat method in pressure tanks with the base wine and fresh must and with the aid of selected yeasts.

The grapes, harvested between September and October are removed from the stalks and are traditionally vinified on their skins at a controlled temperature. The second fermentation takes place using the Charmat method in pressure tanks with the base wine and fresh must and with the aid of selected yeasts.

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