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Studio notes

Description

Barolo La Morra DOCG Azienda Agricola Pala Heute halten die Rebleute eine Heute halten die Rebleute eine strikte Ertragsbeschränkung ein Mit komplexen Aromen und sanftem Erst dann kommt der Barolo in den Verkauf Der durchsichtige Most muss 20 bis 25 Tage in Edelstahltanks bei einer kontrollierten Temperatur von 26 bis 28 ° C fermentieren

Exchange/Return Notes

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