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Fermented on the skins for 18 days without temperature control and with punch downs roughly daily
Young dynamic winemaker Xavier Weisskopf in Montlouis is farming organically since 2005
Open-top fermentation with no temp
More importantly
A small amount of So2 is added at press and at bottling
Flanagan Cabernet "Cinghiale" 2023 Dolcetto Fermented on the skins for
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