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Bourbon vanilla
hereof: saturated fatty acids: 7
Three grappas made from Vernatsch
and all sorts of regional herbal products
Metodo Classico Valsellera Rosé Brut Contents:75cl Bourbon vanillatype Sparkling wine producer Franconian Expansion Hand harvested at the end of August. Short maceration on the skins and fermentation at 16C. Second fermentation in bottles and approximately 18 months of ageing on the lees. Serving temperature 7 9C Alcohol content 12. 5% grape variety Nebbiolo Tasting notes Intense, bright orange with a brilliant core. On the nose, candied orange peel, subtle yeast notes, roasted hazelnuts, and light vanilla notes. On
