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the malolactic fermentation usually starts and finishes during primary fermentation—even more interesting is that this is very common among natural wines made in Beaujolais
A medium bodied
was the first to be vinified separately by Beppe Colla in 1961 under the Prunotto label
almost dry finish
Energetic and focused with pleasing afternotes of key lime and subtle vanilla
European Enamel Flower Sterling Necklace with Dangles Belts the malolactic fermentation usually startsc. 1920s
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