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followed by fermentation at a controlled temperature of 14-15°C
500 ml with black box
where for over twenty years we have expressed our passion through wines that embody the authentic values and identity of our land
it presents with its typical bright
in humidity-controlled environments: a process that concentrates aromas
crostata con confettura a base di frutti di bosco 550g vino passito followed by fermentation at aA simple but always tasty dessert, the shortcrust pastry dough enhances the flavour of fresh Bavarian butter and free range chicken eggs from small local producers. Without hydrogenated vegetable fats with 50% berry filling. Ingredients SHORTCRUST PASTRY: type 0 soft WHEAT flour, BUTTER, sugar, EGG yolk, honey, salt, flavourings, raising agents: sodium diphosphate, sodium bicarbonate. FILLING WITH WILD BERRIES 42%: glucose fructose syrup, wild berries
