Description
*Délestage: Red winemaking technique that involves the partial racking of the fermenting must
33 L bottles of Alta Quota beer
obtained directly from the “fermentation of the must” in a small stainless steel autoclave at a controlled temperature of 15/17°C with a permanence of over 30 days
due to a treatment with tomato sauce after its maturation
ALTITUDINE / 200-300 m s
Tartufella 450 gr woo_import_1 *Délestage: Red winemaking technique thatA delicately flavoured cow's milk caciotta combined with the strong flavour of black truffle. Ingredients: Cow's MILK, rennet, lactic ferments, salt, summer truffle
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