![CANTINE TORRI ORGANIC BAKAN PECORINO BRUT 750ML @ Deerfoot Meadows [1055209]](/images/wineandbeyondmarket.shop/images/product/cantine-torri-organic-bakan-pecorino-brut-750ml-deerfoot-meadows-1055210-1.webp)
CANTINE TORRI ORGANIC BAKAN PECORINO BRUT 750ML @ Deerfoot Meadows [1055209]
Top quality sparkling wine made from Pecorino grapes, from strictly manual harvest & certified organic agriculture. Pleasantness and fruitiness characterizes this wine made from grapes fermented at a low temperature. Pale straw yellow color. On the nose, white petal flowers and yellow fruits. Explosive freshness, supported by a magnificent sapidity on the pallet. Vinification in thermo-conditioned steel vats followed by a sparkling process using the Martinotti-Charmat method for at least 3 months in autoclaves, and then isobaric bottling and corking.
$5.93
Original: $16.95
-65%CANTINE TORRI ORGANIC BAKAN PECORINO BRUT 750ML @ Deerfoot Meadows [1055209]ā
$16.95
$5.93CANTINE TORRI ORGANIC BAKAN PECORINO BRUT 750ML @ Deerfoot Meadows [1055209]
Top quality sparkling wine made from Pecorino grapes, from strictly manual harvest & certified organic agriculture. Pleasantness and fruitiness characterizes this wine made from grapes fermented at a low temperature. Pale straw yellow color. On the nose, white petal flowers and yellow fruits. Explosive freshness, supported by a magnificent sapidity on the pallet. Vinification in thermo-conditioned steel vats followed by a sparkling process using the Martinotti-Charmat method for at least 3 months in autoclaves, and then isobaric bottling and corking.
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Description
Top quality sparkling wine made from Pecorino grapes, from strictly manual harvest & certified organic agriculture. Pleasantness and fruitiness characterizes this wine made from grapes fermented at a low temperature. Pale straw yellow color. On the nose, white petal flowers and yellow fruits. Explosive freshness, supported by a magnificent sapidity on the pallet. Vinification in thermo-conditioned steel vats followed by a sparkling process using the Martinotti-Charmat method for at least 3 months in autoclaves, and then isobaric bottling and corking.
