Description
fermentation on the skins at temperature controlled stainless steel 25-27 °C for 10-12 daysAging: French oak barrels 50 and 30 hl for 24 monthsAverage production: 20
gyldne nuancer
candy fruit
the one that expresses most our vineyards
San Cristoforo Barbaresco 2016
Tenuta Bricco san Giorgio RossoMora Barbera D’Asti DOCG Superiore 2020 110 kr/fl fermentation on the skins at
Exchange/Return Notes
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