Chateau Capbern 2015 la-spinetta Fermentation with indigenous yeasts in
Description
Fermentation with indigenous yeasts in oak barrels (up to 20% new) for eight to 10 weeks at temperatures of 18-20°C
scrambled egg and truffles
Very pleasant earthen perfumes linger and fill the mouth after swallowing and the last thing left is the pippy purity of lovely sweet
Returning to the labour of the soil
unfined) and cellar ageing before release
Chateau Capbern 2015 la-spinetta Fermentation with indigenous yeasts in68% Cabernet Sauvignon, 28% Merlot, 4% Petit Verdot
Exchange/Return Notes
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