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The wine is oxygenated daily via remontage and delestage before being racked into large format concrete tanks and 225l French oak barrels at the end of primary fermentation
Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance
It's woodsy and iron rich
This light
sour cherries
Bartolo Mascarello Dolcetto d'Alba 2024 Valais The wine is oxygenated daily
US$ 72.00
US$ 169.00
US$ 95.20
