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About Domaine Thillardon

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In the maceration, they think about the yeasts beneath the microscope to check they are superior kinds. There aren't any punch downs or pumping overs. Occasionally a little bit of SO2 is added. 'We like natural wine,' suggests Paul-Henri, 'but we like clear all-natural wine.' fifteen-twenty mg/ml of SO2 is https://owenj938ngx3.blogdosaga.com/profile

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