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The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800’s. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In 1998, winemaker Massimo di Lenardo took charge of the wine production, placing greater emphasis on viticulture and vinification. In the vineyards, he increased vine density, began severely pruning and experimented with different clones until he found those particularly suited to the family’s terroir. Electronically controlled temperature during fermentation and other cellar improvements have enhanced the quality of the wines. Whole berries are gently crushed in a pneumatic press. After the first racking, the must is transferred to fermentation vats and the wine remains on its lees until bottling. With the exception of Toh! and Sauvignon Blanc, all the wines undergo malolactic fermentation. [+]