dry, full bodied. Only 4000 botlles per year from a single vineyard of 0,5 hectares in Bussia area. Traditional method of long maceration, natural fermentation without added yeasts for 90 days. Archives

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dry, full bodied. Only 4000 botlles per year from a single vineyard of 0,5 hectares in Bussia area. Traditional method of long maceration, natural fermentation without added yeasts for 90 days.