US$ 125.00
Manzanilla butts are then used for a traditional cask fermentation using the natural yeasts from the vineyard
This wine sees 14-15 months of élevage in demi-muid and barrique
the juice is fermented spontaneously and slowly (up to six months) with natural yeasts in mainly-used Burgundy barrels
76m altitude
Eocene includes all geologic periods that formed the land 34-56 million years ago
2019 Valentin Zusslin Riesling Pfingstberg Alsace Grand Cru, France Vincent Dauvissat Manzanilla butts are then used
US$ 125.00
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