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The velvety mouthfeel showcases a harmonious balance between tannins and acidity
nutmeg and spearmint
a co-operative in the Côte des Bar – the heartland of Pinot Noir in Champagne
Vinification by maceration with controlled temperature at
Fermented as small parcels with manual punch downs
Varvaglione 1921 Linea Terra Paralupi Appassimento Rosso di Puglia IGP 2022 Size::6 Bottle Case The velvety mouthfeel showcases aThe grapes are left to dry on the vine for approximately 20 days, depending on the dehydration of the berries. A brief pre fermentation maceration of the destemmed grapes takes place at a temperature of 12 14C to extract their characteristic aromas, followed by fermentation for 20 25 days at a controlled temperature of 24 26C. The wine is then separated from the skins to initiate malolactic fermentation. Finally, the wine ages for approximately 6
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