Venturini Amarone della Valpolicella Campo Masua 2016 22BDX fermentation in pine vats

fermentation in pine vats

licorice-like finish

all fruit and energy

Houou Biden "Asahi Mai" Junmai Daiginjo is made with the rare and ancient Asahi rice from Okayama Prefecture

California that is changing the way people drink at home and on the go by creating consistently delicious cocktails in a can

Venturini Amarone della Valpolicella Campo Masua 2016 22BDX fermentation in pine vatsInitially austere and introspective, little by little it reveals its true nature. Sweet hints begin to emerge, reminiscent of tiny dark fruits, the petals of dried violets and roses, cocoa powder, prunes and walnuts. In the mouth it is rich, strong, flavorful, balanced and highly refined.