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Barrel fermentation and malolactic fermentation are completed
but over time the aromas diversify
losing popularity to larger and sweeter varieties
sweetly fruity and smooth-bodied
Bruno Giacosa Barbaresco Albesani Santo Stefano 2009 skincontact Barrel fermentation and malolactic fermentationThe Bruno Giacosa Barbaresco Albesani is garnet red color. Intense and complex bouquet with notes reminiscent of violet, licorice and raspberry. Its flavor is full and robust with tannic texture.
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