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and citrus pith with biting acidity
it has racy acids
first in Cabernet Franc barrels and then in Merlot casks
and vinification follows traditional methods in temperature-controlled stainless steel tanks
Polished tannins add shape to an extremely long
CUVÉE DEL FONDATORE GRAZIANO MEROTTO VALDOBBIADENE PROSECCO SUPERIORE DOCG 2023 Varietal:Glera and citrus pith with bitingMost Prosecco Superiore spends 60 days on lees Merotto's Cuve del Fondatore sits for 120, part of a full 180 day secondary fermentation cycle that's uncommon for the denomination. The Glera comes from Col San Martino hillside vineyards in Valdobbiadene DOCG, where mineral rich soils at 230 meters elevation shape the grape's natural acidity. Extended lees contact builds textural weight into what's typically a lighter style: expect green apple and white
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