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Description

carnes marmoleadas a la parrilla o carbón

Temperatura de fermentación: 26°C

Posteriormente permanece 2 meses en barrica de roble francés para aportar cualidades con mayor complejidad

pastas a base de tomate o al pesto y platos no muy condimentados a base de carne de res y/o cerdo

Variedad de uvas: Salamino

Vino Tinto Nicole Lamarche Bourgogne Rouge 750 ml region_Western Cape carnes marmoleadas a la parrilla

Exchange/Return Notes
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