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The juice is then poured manually into large open-top fermenters called pieces where a small addition of sugarcane syrup is added in the local method
Federico and Andrea decided to put Nepitella in cultivation
Distillate is matured for two years in Finish Ash Vats
Pinas are roasted in dugout pits over Encina wood for 4-5 days
Almost silky
Cocchi Brachetto d'Acqui 100% Apple The juice is then
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