Description
Masataka Taketsuru
The wine is fermented with whole-clusters and indigenous yeast without temperature control
” because this whiskey is created from two rye whiskeys (both a minimum of 2 years old)
the Pecorino planted in the 1970s and the Chard going back to the 1920s (an old clone now found nowhere else)
2022 Stephane Aviron Moulin-a-Vent Vieilles Vignes, Beaujolais, France Forthave Masataka TaketsuruStephane Aviron Moulin a Vent Vieilles Vignes, Beaujolais, France
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