US$ 85.00
Masataka Taketsuru
Combining these methods with varying micro-climates and terroir gives each creation its own unique
The fruit was handpicked and fermented 100% whole-cluster with ambient yeast in small one ton fermenters
in Sanlúcar de Barrameda
2017 Le Potazzine, Brunello di Montalcino, Tuscany, Italy Claude Dugat Masataka Taketsuru2017 Le Potazzine, Brunello di Montalcino, Tuscany, Italy
US$ 85.00
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