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he began to embark on the journey of becoming a winemaker
marrying vibrant acidity of the Chardonnay juice with the richness of residual sugar (180–220g/l)
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
Mash: 95% Rye
Bruno Clair, Pinot Noir, Marsannay "Les Grasses Têtes" Côte de Nuits, Burgundy, France 2023 natural he began to embark on100% 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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