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Cincuenta y Cinco comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented with its whole bunches at very low temperatures, enhancing the floral characteristics of the wine. It is essential 90% whole cluster with the rest of the stems used to make the pied de cuve. Cincuenta y Cinco has the most tension of all of Piero's wines. It is aged in a combination of mostly neutral oak barrels and cement.
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