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All grapes for this wine are hand harvested. The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation vats. The wine is put through malo-lactic fermentation and then rests on its fine lees until bottling. Flotation is used to clarify the yeast and then the wine is bottled under vacuum. Di Lenardo is the sole company in Friuli to use only vines of “Musque” clone. 70,000 bottles of this wine are produced annually.