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Australian nebbiolo, the famous grape of Barolo, that's something you don't see every day. This is somewhat fruitier and friendlier than it's Piedmontese cousin, with lighter tannins but still with that all important nebbiolo perfume. Try this with egg pasta with wild boar ragu.
Strawberries and plum with cinnamon, cloves and rose petal and a little tannic bite.
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