Description
peanch and grapfruit followed by mineral and spicy aromas
which with the natural amount produced by the alcoholic fermentation adds up to a 50 mg/lt total
fermentation on the skins at temperature controlled stainless steel 25-27 °C for 10-12 daysAging: French oak barrels 50 and 30 hl for 12 monthsAverage production: 60
Druer: 100% Barbera
000 bottles
Giacomo Conterno Barolo "Fransia" 2016 115 kr/fl peanch and grapfruit followed by
Exchange/Return Notes
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