Description
Fermentation was done with indigenous yeasts and SO2 was added only after the end of the fermentation
then vapor-distilled with 11 botanicals: citrus peel
This wine begs for BBQ
2014 Patrick Charlin Roussette du Bugey Montagnieu Altesse
Aged in ex-bourbon casks for a minimum of 5 years
Monterosa Bianco Extra Dry Vermouth, Italy Descendientes de J. Palacios Fermentation was done with indigenousMonterosa Bianco Extra Dry Vermouth, Italy
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