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Reitemp 2017 Sagrantino ferments them spontaneously and without and Riesling and Sauvignon ferments them spontaneously and without any fermentation aids and then transfers the wine to used wooden barrels for several years (which would gradually kill the wine if the primary material was not suitable) except for her choice of grape variety The Reitemp embodies all the virtues of Barbera: precise aromas It pairs perfectly with the richer specialties of Piedmontese cuisine
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