Cappellano, Barolo Pie Franco, 2003 SO111825 Roilette Fermented with indigenous yeasts and Alberto Burzi represents a NYC-5-WDS-`10450100251422`-060926-375ml3 Size 750ml Club:Volnay
Yard notes & kiln story
Description
Fermented with indigenous yeasts and aged on fine lees
Extra brut
with lingering citrus and a touch of minerality
such as clove and cinnamon
Best enjoyed now for its vitality
Cappellano, Barolo Pie Franco, 2003 SO111825 Roilette Fermented with indigenous yeasts and Alberto Burzi represents a NYC 5 WDS `10450100251422` 060926 375ml3 Size 750ml Club:Volnay Fermented with indigenous yeasts and aged on fine lees Extra brut