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A working microwinery inside Milan's city limits that makes its own bottles rather than just selling other people's. The team draws grapes from Oltrepò Pavese, Valpolicella, and the slopes of Etna, then ages them in steel, amphorae, and wood. Charcuterie boards loaded with Lombard cheeses and salumi, plus cicchetti, cover the aperitivo side. Come for a glass; end up staying through dinner.
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One number, weighted & current 65
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