デルトーナ - BORGOGNO (ボルゴーニョ) 750ml x １本 プーリア and the wine is produced

and the wine is produced using the Martinotti (Charmat) method

mozzarella di bufala

Winemaking: Maceration with skins for about 10 days while performing punch-downs

Hand-picked grapes undergo two days of skin maceration before being transferred to 10-17 HL amphorae made of Cocciopesto

Hints of orange blossom nectar and nutty undertones

デルトーナ - BORGOGNO (ボルゴーニョ) 750ml x １本 プーリア and the wine is producedWhen young, it offers aromas of fruit such as pear and peach, along with floral notes of acacia and hawthorn blossoms. A characteristic honey aroma is also present. The palate is dry yet soft, with a good balance of alcohol and acidity, culminating in a long finish. Owner Andrea Farinetti refers to "Derthona" as "the Barolo of white wines." The Timorasso grape, depending on the terroir and winemaking style, can produce wines capable of long term