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oxalic acid in rhubarb reacts with the calcium in the apple over a longer period of time during large temperature fluctuations
A refreshing
köstliches Süssholz ergänzt diese liebliche Note perfekt
stammt aus Monferrato Astigiano und ist im Holzfass ausgebaut
Aromatic with a beautiful body
Grappa Barrique Classic - Südtirol Flûtes oxalic acid in rhubarb reactstype Grappa producer Psenner Termeno Expansion 12 months in French oak barriques. Serving temperature 14 18C Alcohol content 40% Grape varieties Schiava Pinot Noir Remarks Grappa obtained from continuous distillation with copper stills, using the Schiava and Pinot Noir grape varieties from South Tyrol. After approximately one year of maturation, the grappa is refined for a further twelve months in French oak barrels. Tasting notes A rich,
US$ 119.00
US$ 12.00
US$ 179.00
US$ 179.00
