Giuseppe Cortese Barbaresco Rabaja 2017 200 kr/fl fermentation on the skins at

Description

fermentation on the skins at temperature controlled stainless steel 25-27 °C for 10-12 daysAverage production: 6

At the nose mineral hints and aromas of ripe fruit

Barolo Marcenasco 2019

Production5

Giuseppe Cortese Barbaresco Rabaja 2017 200 kr/fl fermentation on the skins at

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