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marrying vibrant acidity of the Chardonnay juice with the richness of residual sugar (180–220g/l)
and through the years they amassed a staggering 70 hectares of land — with over 50 dedicated to Nebbiolo di Barolo
If we had to pick one of Brovia's “cru” Barolo as the “king of kings”
This whiskey is made by taking Michter’s US★1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom made barrel
Fermentation takes place naturally in century-old oak barrels using indigenous yeasts
Bruno Clair, Pinot Noir, Marsannay "Les Grasses Têtes" Côte de Nuits, Burgundy, France 2023 natural marrying vibrant acidity of the100% Pinot Noir 3050% whole bunches. 1015 days maceration in wooden vats. Matures for 1820 months in oak barrels; approx. 40% new barrels. Red purple robe, with a nose of black fruits. Very expressive and powerful on the palate. The family began making wine at the beginning of the 19th century and Bruno represents the sixth generation of winegrowers.
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