Description
a maximum of 15% of which are new
Once in bottle it goes through the secondary fermentation and it is rested on lees sur latte for a minimum of 12 months
Touraine but intentionally declassified
black forest cherries and suede
London Dry Gin produced by Wanderlust Spirits in Reykjavik
2022 Emilio Vada Langhe Nebbiolo, Piedmont, Italy Under The Wire a maximum of 15% ofNebbiolo 100% SOIL: calcareous, rich of clay CULTIVATION SYSTEM: guyot HARVEST: first decade of October WINEMAKING: the vinification procedure involves alcoholic fermentation in temperature controlled stainless steel tanks, with daily pumping over. After malolactic fermentation the wine stays in stainless steel, its then bottled in April May.
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