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6 g/l | Alcohol level 12
alcoholic fermentation and maceration in contact with the skins for 15 days in cement then 3 months in Slavonian oak barrels and 15 months in cement
Natural filtration by decantation without adding yeast for fermentation
becoming a happier
submerged in the ocean in September of the same year and brought up from the depths in September 2020
The Dark Vineyard: A Mystery of the French Countryside Bordeaux 6 g/l | Alcohol levelContributor(s): Walker, Martin (Author)Publisher: VintageLanguage: EnglishPaperback : 303 pagesPub Date: July 26, 2011
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