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malolactic fermentation took place in stainless steel tanks
Molinara 10% (Serego Alighieri clones / average vine age 33-38 years)
Production method: Grapes harvested by hand in September undergo primary fermentation in large Austrian oak barrels
"Amarone Costasera
賞味期間： 3ヶ月間
ブローロ・カンポフィオリン - MASI (マァジ) 1500ml x １本 CASTELLO DI MONTEPO' malolactic fermentation took place inReleased in 1995 to commemorate the 25th vintage of Campofiorin. Classification: Rosso del Veronese IGT Grape varieties: Corvina, Rondinella, Oseleta Tasting: Pineapple and citrus fruit aromas continue to the palate. It is a lively, fruity dry wine with good acidity, and a slightly oily sensation lingers on the finish. Winemaking: After soft pressing, the must is cooled. After clarification, selected yeasts are added, and fermentation takes place
US$ 71.01
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