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The juice is macerated for 14 to 16 days then fermented and aged in concrete tanks
This muscular take on a Valpolicella has notes of brandied cherries
Working with Vinhos Barbeito
Despite its location in relatively warm Chiba
The juice is then poured manually into large open-top fermenters called pieces where a small addition of sugarcane syrup is added in the local method
Clos du Jaugueyron Haut Medoc 2021 Catalonia The juice is macerated forOrganic farming. 60% Cabernet Sauvignon, 30% Merlot, plus Cabernet Franc, Petit Verdot and on a plot planted in 1898 there is some Malbec, Carmnre and other unknown grape varieties.
US$ 55.00
US$ 160.00
US$ 40.99
