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Grapes are harvested from the municipalities of Montagna and Sondrio
with an initial hit of burnt sugar
used open-top 5000L foudres and then aged six months in 500L French oak barrels of various origins and ages
stands on its own in cocktails
The Paolo Bea Pipparello is brooding and intense in its concentration
Mastroberardino, Greco di Tufo "Nova Serra" Campania, Italy 2024 newarrival Grapes are harvested from the
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