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“The three noble red varietals of Italy - Sangiovese
It just tastes darn good and fits with any occasion – whether it may be cocktails by the fire or roast rack of lamb with fava beans and morels in a garlic aioli
of whiling away a vernal weekend afternoon with fresh food
selling the fruit off to the local cooperative
planted in 1987 to UC Davis clones of Pinot Noir
Iconic Sidekick Merlot Burgundy “The three noble red varietals
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