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who boldly stuck with the native Campanian grapes Aglianico
boysenberry
The grapes are first destemmed and then they undergo a 3 to 5 day maceration and ferment with native yeasts for 18-20 days
showing its pedigree even among such lofty company as can be found in the Lignier cellar
2015 Braida Barbera d'Asti 'Bricco dell'Uccellone' Producer_Domaine du Gros' Nore who boldly stuck with the*The front label is bin soiled and marked.
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