Description
Miyagikyo malts are described as elegant and fruity
The bunches are kept whole and fermented spontaneously and carbonically with a short maceration and no sulfur
the Silvaner is partly skin fermented for about a week
• Wine is aged in 500L
2021 Paul-Henri Thillardon Moulin a Vent 'Les Alizes', Beaujolais, France Greece Miyagikyo malts are described as
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