bottle fermentation
Produced using the champagne method.
Fruit sweetness 21.0 g/l, acidity 7.2 g/l, alcohol 12.0% vol.
contains sulphites
bottle fermentation
Produced using the champagne method.
Fruit sweetness 21.0 g/l, acidity 7.2 g/l, alcohol 12.0% vol.
contains sulphites
