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Critic Reviews (3)
John Szabo, MS
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Pecorino, the once near-extinct white variety native to the south-central Adriatic Coast of Italy, has made a surging...
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David Lawrason
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With long fermentation of 10 weeks in Slavonian oak then another six months on lees this comes across as almost like...
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Michael Godel
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A platinum gold to bronzing pecorino from Offida, of gingered tonic, quite phenolic, and right up there with the most...
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