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Errore03 2023 BLANCO los racimos se despalillan y los racimos se despalillan y fermentan de forma espontánea con levaduras nativas durante tres semanas en tinos sin sulfitos y sin azúcar añadida Francesco Annesanti es el encargado del viñedo familiar en el que produce Barbera Temperatura recomendada: 6 grados centígrados ❄️
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