$10.50 - $502.00
Barrel fermented in 100% French Oak for 1 year. The wine went through 100% Malo-Latic fermentation which converts the harsher Malic Acid to the softer Latic Acid. The wine is further aged for several years, in bottle, to rest and round out its natural fruit flavor and aromatic attributes. This allows the wine to gain complexity. The vineyard is in a cool region which allow for great acid levels in the fruit, which will carry the wine through years of aging in the bottle.
$14.50 - $696.00
One Third (1/3) whole cluster fermented in small open top fermenters. The cap is punched down several time per day for 10 days. Secondary or Malo-Latic fermentation occurs in French and American barrels while it is aged for 18 months. The wine went through 100% Malo-Latic fermentation which converts the harsher Malic Acid to the softer Latic Acid. The wine is further aged for several years, in bottle, to rest and round out its natural fruit flavor and aromatic attributes. This allows the wine to gain complexity. The vineyard is in a cool region which allow for great acid levels in the fruit, which will carry the wine through years of aging in the bottle.
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