Giovanni & Silvano Pasquero Elia
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In the vineyards, everything is done organically (fully certified as of 2019). Silvano Pasquero-Elia, who mainly oversees vineyard work, has also been incorporating some biodynamic techniques. In the cellar, the winemaking is very traditional and includes long macerations (3 to 8 weeks for the Barbareschi). The wines are aged in large, neutral botti.
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