Thelema Mountain Vineyards, Rabelais other_regions_australia (from 50+ year old vines with a dry end (from 50+ year old vines that abut Griotte) I am not sure how Angelo Gaja and his team do it Acidity still quite prominent After fermentation the wine was left on the skins for 12 hours before pressing and being racked to barrel for malolactic conversion
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