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Native yeast fermentation and 15 day maceration in concrete
Þroskun: Stáltankur
Látið þroskast á stórum eikarámum og síðan á tunnum í það minnsta 12 mánuði
jarð og saltkennt
Chateau Angelus 2016 Bolgheri Native yeast fermentation and 15Chateau Angelus 2016Saint Emillion, Bordeaux, France 1er Grand Cru Class in 1855. Djpur dkkur granat rauur litur, ttur kjarni og bjartar fjlublar brnir. Deep dark ruby garnet, firm core, purple reflections, subtle brightening on the rim. Ilmur af eik, fnlegur negull og kardimommur, blm, dkkur berjavxtur, keimur af mandarnuberki, mjg tignarlegt. Fine noble wood aromas, delicate clove and cardamom, floral perfume, fine dark berry fruit, a hint of
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