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Native yeast, estate farmed Sangiovese from the area of Gaiole in Chianti Classico . Dusty and herbal, almost vegetal with tart cherries and firm tannins that were gently polished by 8 months in solevenian oak. — 10 years ago
Sebastian Koncurat
Native yeast, estate farmed Sangiovese from the area of Gaiole in Chianti Classico . Dusty and herbal, almost vegetal with tart cherries and firm tannins that were gently polished by 8 months in solevenian oak. — 10 years ago