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'.