US$ 30.45
Method: The Pinot Noir was 100% whole bunch fermented then pressed after seven days
’ the first vineyard purchased by producers Anna and Eric in 2010
southwest exposure
made from 100% Sangiovese with 6 to 8 days skin maceration
2022 Giacomo Conterno Cerretta Barbera d'Alba Piedmont, Italy Vincent Leflaive Method: The Pinot Noir wasAged for two years in large botti.
US$ 30.45
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