12.3 C
Bilbao, Spain
Tuesday, November 24, 2020
98 days of maceration on the skins are to blame. On top of that, both fermentation and maceration are carried out in clay amphorae of maestro Juan Padilla. And if that wasn't enough, we will add two months of ageing in French oak barrels. But well, as much as I like these data, that I...
We recently talked about the wines Pepe Raventós is doing on his personal project based in the garage of his Catalonian masia Mas del Serral in the Penedès: Vinos Naturales by Pepe Raventós. Today we will talk with him about this project and his passion for biodynamic viticulture. Good morning,...
Nataša Černic, the owner of Italian Carso winery Castello di Rubbia, and I started some months ago dreaming about organizing a wine tasting of Mediterranean wines produced with the Malvasia grape. It started as a small event, maybe eight wines from three countries and maybe thirty people attendance. As...
Recently we spoke about I Clivi, a Friuli winery located in Corno di Rosazzo (Udine), that produces three wines using Friulano, two more using Ribolla Gialla, a Malvasia Istriana, a Verduzzo and a Merlot. Mario Zanusso is the winemaker and he has a passion for producing wines pointing more to the varietal characteristics...

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