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Readers who want to learn more about San Giusto and Percarlo may want to take a look at my recent video interview with proprietor Luca Martini di Cigala
Ingredients: Wheat flour
relatively deep soils and their oldest vines – all of the locally traditional “Pommard clone” – and treated to 15 months in half new barrels
which can give it a distinct vanilla
Haut Bergey 2005 seafood Readers who want to learnTasting Notes: Aromas of charcoal, espresso, blackcurrant and spice. Medium bodied with concentrated dark fruit, soft tannins and an attractive plush texture, finishing long and elegant with smoky, earthy nuances. RP 90
US$ 134.00
US$ 192.00
US$ 134.00
US$ 192.00
US$ 105.50