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this full-bodied dry red is robust and savory
with whiffs of earth and mint
The mastery of vinifications carried out without the use of sulfur gives rise to wines of rare subtlety
whether to remove sediment or make them smoother and rounder
Fermented with ambient yeasts on full solids in a mix of new and seasoned oak
2011 Biondi-Santi Brunello di Montalcino Vintage_1972 this full-bodied dry red is
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