Elaboration: Early harvest, extremely short skin contact, prior de-raising and
fermentation at controlled temperature, batonnage for 3 months to achieve
<span style="font-family:...
Elaboration: Early harvest, extremely short skin contact, prior de-raising and
fermentation at controlled temperature, batonnage for 3 months to achieve
<span style="font-family:...
The Mel Aialma project was born in a corner of the province of Ourense, in the small town of Souteliño (Laza), located in that deep Galicia where nature is part of their daily lives.
<P...
The Mel Aialma project was born in a corner of the province of Ourense, in the small town of Souteliño (Laza), located in that deep Galicia where nature is part of their daily lives.
<P...
The Mel Aialma project was born in a corner of the province of Ourense, in the small town of Souteliño (Laza), located in that deep Galicia where nature is part of their daily lives.
<P...
The Mel Aialma project was born in a corner of the province of Ourense, in the small town of Souteliño (Laza), located in that deep Galicia where nature is part of their daily lives.
<P...