Petruccino 2021 Disaronno only the most aromatic part

only the most aromatic part of the fruit is used

with a hint of roasted cocoa and spices such as vanilla pod on the finish

cold cuts of meat

40% Hondarribi Zuri (Gros Courbu) & 15% Izkiriota Txikia (Petit Manseng)

Petruccino 2021 Disaronno only the most aromatic partThe Vineyard is planted with a density of 6. 250 and 7. 800 vines per hectare; bush trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a careful manual bunch selection and an optical selection of the grapes follow. Spontaneous fermentation in French oak vats; malolactic fermentation in French oak casks, where the ageing continues for 14 months before blending. Then 6 8 months of bottle maturation.