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It was in Verduno where the first Nebbiolo's were bottled and was for most the 20th century
no chemical fertilizers
white and rosé Rioja of all age classifications
macerated for 10 days during fermentation with 8 additional weeks on skins during maturation
All grapes are handpicked and undergo an extended appassiamento (drying) period before vilification
Ōta Shuzo, Dokan Fujikara, Junmai Daiginjo, Shiga, Japan 720mL Moschofilero It was in Verduno where
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