Region: VIC- Gippsland
A GREAT NEW VINTAGE FROM THIS SOUTH GIPPSLAND PRODUCER!
"For the pinot noir, the fruit remains in contact with the skins for 20 to 40 days depending on the vintage and primary and malolactic fermentation occur with out inoculation. Generally the Pinot Noir fermentation is preceded by a soaking period...
Qualifies for 10% discount in a straight dozen
Current stock: 20
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