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Winemaking Techniques: Native yeast fermentation
where 50 liters of cider makes one liter of eau de vie
He was considered by many to be a master of Chenin Blanc
These small parcels are wholly unique to California and I tend to agree with Erik that they have the potential to show a sense of place that other varietals are not able to embody
It was in Verduno where the first Nebbiolo's were bottled and was for most the 20th century
2015 Bodegas La Horra ‘Corimbo I’, Tempranillo | La Horra, Ribero del Duero, Spain Cortese Winemaking Techniques: Native yeast fermentationVarietal(s): Tinto de Pas Tempranillo Vineyard Management: Practicing organic and managed by brothers Pedro and Pablo Balbs. Winemaking: Spontaneous fermentation, parcels are vinified separately then blended and aged in a combination of Americana and French cooperage Vegan: No, it is clarified with egg whites. Typicity: This bottling is Typical, although a bit more vinous than some other examples from Ribeiro del Duero. Bio: Bodegas La Horra is a