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viticulture
and Emrich-Schonleber ferments it dry with native yeasts in stainless steel
Provence-leaning bottle that built its following by overdelivering year after year
a blend of Xarel·lo
The spent material is fermented into a quince tea kombucha
Giuseppe Rinaldi Barbera d'Alba 2024 agrapart viticultureGiuseppe Rinaldi makes some of the world's greatest Barolo, the kind you can't drink every day, but the cantina's "little wines" let you visit this hallowed address far more often. Don't be fooled by the modest name: at Rinaldi the lesser grapes get treated much like the Barolo, with the daughters Carlotta and Marta carrying on their late father Beppe's uncompromising traditional style. The Barbera d'Alba shows the grape's juicy dark fruit and lively
