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H Byron’s ‘The Modern Bartenders Guide’ in 1884
caramelised pear and smoke
Blend: 34% Sangiovese
The initial taste is warm and slightly sweet
pH value: 3
Barbera d'Alba, Luigi Voghera Dindarella H Byron’s ‘The Modern Bartenders100% Barbera from 10 30 year old vines from 3 hectares in the Cott cru of Neive 200 250 meters above sea level Fermentation and aging in stainless steel 1,800 cases produced annually on average
US$ 79.00
US$ 79.00
US$ 69.00
US$ 11.30
