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100% Nero d'Avola. The fruit was destemmed and the berries were left whole, while it was fermented with native yeasts for 30 days. Afterwards, it was aged for just under two years in large Slavonian oak barrels prior to being bottled unfiltered.
Connects with:
- Oxtail pho.
- Any and all Dostoevsky novels.
- Drinking this on cold, overcast days.
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