Description
then fermented spontaneously over 22 days in stainless steel and kept on fine lees until just before filling
cedar thread from the oak on the finish
Ridge ferments with native yeast and completes full malolactic fermentation naturally
natural winemaking: fermented in traditional Qveri with native yeasts & 14 days of skin contact
Clos De Bernardi Patrimonio 'Creme de Tête' 2018 750ml Lisboa then fermented spontaneously over 22
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