CHATEAU COSTIS
BORDEAUX/ The red grapes are slighty crushed and sent into the vats. During the fermentation process the juice is in contact with the skin, pulp and seeds in order to extract essentials components, color and tannin. To allow a good contact to the solids that float on top of the vat, the juice is pumped several times a day from the bottom and sprayed on top of the tank

CHATEAU COSTIS

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