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Noceto Nizza DOCG Ricossa 3 bicchieri 2007 In the mouth it proposes No. Bottles:3 In the mouth it proposes the olfactory scents and has a remarkable structure The alcoholic fermentation begins with the use of indigenous yeasts and takes place in concrete containers for a period of approximately 12 14 days L'acidità tipica della Barbera è ben equilibrata con note di frutta rossa matura come ciliegia e mora
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