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Every time I buy Bonarda wine 'fresh' in Italy from a cantina, it is not frizante for about 36 hours, and it gradually develops a fizz. All the bottled Bonarda I have bought in Italy has been frizante. Is there a 'still' Bonarda? (I know that it may really be the Croatina grape that they're calling Bonarda.) I buy my Bonarda from a cantina in Dongo, Italy if that matters.
Thank You, Mark Downing |
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