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This wine fermented with wild yeast in wooden foudre and was raised for 10 months on fine lees in two 4
Albino Rocca is constantly searching for new ways to improve in the vineyard and the cellar
Those grapes are fermented in small lots and punched down twice a day
It's tightly wound yet wonderfully drinkable now for those who lovely mineral whites with a long
rolling vineyard with cultivated
Brash Higgins CBSV 2015 croze-hermitage This wine fermented with wildBrash Higgins CBSV 2015 is an Australian Cabernet Sauvignon style red wine from the McLaren Vale region in Australia.
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