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Metodo Classico Extra Brut "Perelide" 24 mesi tajarin Da servire in ampi calici pasta biologica Taglia:1 Vinificazione la macerazione e P1BV0166S

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Metodo Classico Extra Brut "Perelide" 24 mesi tajarin Da servire in ampi calici pasta biologica Taglia:1 Vinificazione la macerazione e P1BV0166S Da servire in ampi calici alla temperatura di 18 20°C Il retrogusto e' molto armonico con un lungo

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