Description
he has been working on a 1 ha field facing south-east at an altitude of 400 meters in Badia a Passignano in western Chianti Classico to make the ultimate Sangiovese for him
første gang nogensinde
This is the Barolo of the series
The wine is made according to the classic method (the Champagne method) and is fermented in the bottle for 18 months
Vinen er Bio som alt andet fra Graci
Lodali Grappa di Barolo he has been working onLodalis Moscato grappa is distilled from the press remains from the Mascato wine.
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