Casa Castillo, Pie Franco other_regions We make the malolactic (fermentation)

Description

We make the malolactic (fermentation) in barrel and after 12 months we mix the lots

apple and a hint of lemon-lime character

the 2017 Anjea comes charging out of the glass with expressive blackberry pie

This is also most impressive though note that patience will be required

engaging style

Casa Castillo, Pie Franco other_regions We make the malolactic (fermentation)NA

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