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Giotto answers back on yeast and terroir
Part 3 of my coverage of the NEW11 on
yeast as part of terroir provoked such a long thread in the Members' forum that I felt it my duty to go to see Federico
Giotto and ask him to respond to the points raised. He immediately agreed to
see me and I drove down on a particularly rainy and foggy Friday morning from
Padova to Follina, a tiny village bang in the middle of Prosecco-land. A
renovated farmhouse, Giotto’s office fits beautifully in the Alpine foothills
some 60 km north of Venice. Inside, though, everything is surprisingly modern,
if modest, and the entrance is strewn with wine bottles, quite a few wrapped in
kitchen...
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