The fruit fermented in small open vats at between 18-22 degrees.
After Fermentation was completed, the wine was transferred to French oak hogsheads for maturation.
After 14 months maturation the wine was clarified and bottled.
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The fruit fermented in small open vats at between 18-22 degrees.
After Fermentation was completed, the wine was transferred to French oak hogsheads for maturation.
After 14 months maturation the wine was clarified and bottled.
Beef
Lamb
Hard Cheese
Cured Meats
Antipasto
Duck