Un vino sanguigno e mordente, che dalla macerazione coi raspi ricava un tannino vegetale, che si fa croccante sorso dopo sorso, capace di sfidare per finezza perfino qualche pinot noir di Borgogna.
vini e cucina
vini e cucina
Written by Black Rose Trissino
Un vino sanguigno e mordente, che dalla macerazione coi raspi ricava un tannino vegetale, che si fa croccante sorso dopo sorso, capace di sfidare per finezza perfino qualche pinot noir di Borgogna.
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