2024 | Prager Klaus Riesling Smaragd | Wachau Clos Jebsal It fermented with indigenous yeasts
Yard notes & kiln story
Description
2024 Prager Klaus Riesling Smaragd Wachau Clos Jebsal It fermented with indigenous yeasts It fermented with indigenous yeasts in small concrete vats for 28 days The Il Poggione 2018 Brunello di Montalcino reveals a dark and savory character with more fruit weight and concentration than you might find in many of its peers