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Description

Den malolaktiske gæring fortsætter i fem måneder hvorefter vinen aldres på store slavonske egetræsfade på 15-20 hektoliter i 42 måneder

på østrigske fad

The wine is made according to the classic method (the Champagne method) and is fermented in the bottle for 18 months

he has been working on a 1 ha field facing south-east at an altitude of 400 meters in Badia a Passignano in western Chianti Classico to make the ultimate Sangiovese for him

2014 was a difficult year for many

Lodali Grappa di Barolo Den malolaktiske gæring fortsætter iLodalis Moscato grappa is distilled from the press remains from the Mascato wine.

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