2019/2020/Italy-Piedmont/Dolcetto
Cold maceration on the skins for about six days then fermentation in stainless steel for eight to ten months. Fresh and juicy a delightful and very gluggable fruit bomb.
Cold maceration on the skins for about six days then fermentation in stainless steel for eight to ten months. Fresh and juicy a delightful and very gluggable fruit bomb.