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Coturri in the Wine Spectator - November 15, 2006 -
Sonoma Mavericks, by Tim Fish "While many wineries around the world use organically grown grapes, few go as au naturel in the winery as Tony Coturri. He relies on indigenous yeast, refrains from filtering and fining, and in a decision that truly sets him apart from the mainstream, never adds sulfites to the wine. He also uses an old-fashioned basket press and ages the wine in 2- to 4-year-old French oak barrels. It's winemaking at its most basic..." |
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