As there is only one bottle of this wine in the world, I think what matters is the dose but not concentration of Pb.

In addition, the 0.14 mg/L figure reported in the paper is at a similar level to the current safety standard. The International Organization of Vine and Wine (OIV), an intergovernmental agency comprised of 45 international member states, has a current maximum acceptable limit of 0.15 mg/L for Pb in wine starting from the 2007 harvest year.

https://www.oiv.int/public/medias/3741/e-code-annex-maximum-...