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Product information compiled from producer, importer and reference sources.
The name of Hebo is taken from an ancient Etruscan settlement, and recalls the historical roots of Suvereto.
It is produced with a classic assemblage of cabernet sauvignon, merlot and sangiovese, varietals introduced to this area by Elisa Bonaparte Baciocchi, Princess of Piombino from 1805 and enlightened wine enthusiast.
Fermentation took place in stainless-steel vats at controlled temperatures with natural yeasts. The wine was mostly matured in Slavonian oak barrels. A small proportion was aged in French oak barriques (second- and third-use) for 10 months before additional ageing in tank prior to bottling. The wine was then aged in bottle for 10 months before release.
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