本伏里奥灰皮诺

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酒精

酿酒师介绍:葡萄被整串压碎,然后立即压榨。然后,葡萄酒在 16-18°C (61-64°F) 的温度下在不锈钢容器中经过数周的长时间低温发酵,以保留细腻的水果风味。葡萄酒在装瓶前经过轻微澄清和过滤。