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and mocha aromas with a supple
pH value: 3
nuances of tangerine zest
caramelised pear and smoke
Barbera d'Alba, Luigi Voghera Dindarella and mocha aromas with a100% Barbera from 10 30 year old vines from 3 hectares in the Cott cru of Neive 200 250 meters above sea level Fermentation and aging in stainless steel 1,800 cases produced annually on average
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