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Sulfured post-ferment in order to discourage malolactic fermentation
Following the Brunate over the course of several days was immensely rewarding
Clings with fantastic tenacity and focus
and coffee bean
Deep ruby with the beginning of orange tinges
Magdelaine other_regions_australia Sulfured post-ferment in order toShowing some lightness in the color, the wine is maturing. More interesting on the nose with its black raspberry, floral, tobacco and earthy character, than on the medium bodied, crisp, bright, red berry and herbal finish.
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