always in my sight even before the maddened bio-mania, but we only ever touched.
Lately peep out of the fridge service of the board.
Eventually I took it and brought in the mountains.
E 'organic wine grapes and fermented with yeast cellar but not soaked.
has a pale yellow color which now affects a bit 'for the delicacy.
E 'well clear.
For the occasion, there is still the cake (thank Andrea Perino for advice and for the supply of flour mill Sobrino).
for the occasion and do not miss an opportunity, my wife in the afternoon had sacked a fish shop in Briancon and I found that was approximately for the country embraced a whisker of wild salmon in Scotland by a kilo and a half, with the now over-excited dog howling and my daughter, repeating like a mantra: "I eat, I eat, I eat (a) ow."
An unedifying spectacle.
the evening to keep quiet minds open, to, smell.
Serve just luck (holding a good 8 / 10 ° C).
Light color, bright reflections, fresh and fruity aromas, mouth slight but fascinating.
overcomes you with tones of citrus, grapefruit, flowers, herbs and savory minerality with verticality and lightness.
same is true on the palate glides fast and intense, opulent ever degreaser, and a fund properly alcoholic almond.
a moderate alcohol content (as in almost all fermented with yeast cellar) and moderate hardiness makes drinking a liter.
wonderful wine from dinner with friends, free language and evoke memories.
never less than six bottles.
I would say to sevirlo fresh.
Aridity from the cellar.
Growing organic and biodynamic certified.
Hand-picked, crushed like a time to "walk".
fermented and aged in cement tanks on fine lees for six months.
Hand bottled by gravity without filtration.
Bonne degustation
in Turin from wine Bordeaux to € 17.00
Louis
0 comments:
Post a Comment