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wild yeast-fermented and aged for 9 months in old French oak
Fermentation with wild yeast
Think wild berries
75% of which is fermented in stainless steel for citrus freshness and 25% in old oak for texture
Their father
Extra Brut Rose Metodo Classico 'Rosanna' NV, Ettore Germano White wild yeast-fermented and aged forThis is traditional method (or made like a Champagne) Nebbiolo from Piemonte! So expect all those lovely sour cherry and dark, dried Mediterranean herbs interwoven with citrus and a touch of nutty creaminess from 18 months on lees textural and gastronomic fizz, seriously delicious.
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US$ 164.99
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