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The wine itself is made by destemming the grapes before the crush which are then fremented in open top tanks with twice daily punch downs
These Nerello Mascalese grapes are taken from 70+ year old vines at 800m altitude
burnt sugar
they've decided to declassify their Pinot Noir as a Tafelwein
Bea Sagrantino Passito 2011 375ml Ipswich The wine itself is made
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