起源 Western Sicily | |||||||
葡萄品种 40% Grillo, 30% Catarratto and 30% Inzolia | |||||||
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酿造方法 Since fermentation of the must and preliminary procedures, the appropriate techniques are used according to the style to be obtained. At least 2 years in ancient casks in a grotto of tufa rock | |||||||
澄清
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品鉴笔记
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饮用温度 |
Bottle | ||
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Pallet |