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Cati Ribot, Ve d’Avior Bosquet (2024) Dolomites Winemaking: spontaneous fermentation in oak Dry Vermouth Winemaking: spontaneous fermentation in oak barrels with indigenous yeasts Fining Filtration: Light filtration at bottling (non sterile) a small amount of unfermented free run juice from late harvested Fogoneu was added to the wine to start a second fermentation filtering or addition of SO2
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