+ Ra 26 meses 2012-2014 (Lote 5) Vermouth geroosterde noten tegen een immer

geroosterde noten tegen een immer ziltige achtergrond

Bij gevogelte

mature hard cheeses

The production process that turns wine into vinegar takes place in two stages: bacteria in the sherry casks ensure that the alcohol is converted into acetic acid

+ Ra 26 meses 2012-2014 (Lote 5) Vermouth geroosterde noten tegen een immer100% tempranillo (local: tinto fino) from the best soils near Pesquera de Duero. Blend of different years: 2012 and 2014, from which only the best grapes were selected. The wine has been in French and Central European oak barrels for 26 months. Not filtered before bottling. A lot of expression in the nose and very complex aromas of ripe blueberries, cherries, licorice, a somewhat earthy undertone, also thyme, coffee and chocolate. The start in the