This year we had extra Roussanne so we plonked some into a little barrel after the require skin-contact. Looks good, different, more savoury, nutty, so we kept it going and this became the first batch we selected.
This year we had extra Roussanne so we plonked some into a little barrel after the require skin-contact. Looks good, different, more savoury, nutty, so we kept it going and this became the first batch we selected.
