‘63 Barrique rested for three months in temperature-controlled wine barrels.
After aging in cask the beer was bottled with the method of fermentation in the bottle,
using chestnut honey to give it a touch of sweetness on the palate.
‘63 Barrique rested for three months in temperature-controlled wine barrels.
After aging in cask the beer was bottled with the method of fermentation in the bottle,
using chestnut honey to give it a touch of sweetness on the palate.
Gli aiuti di Stato e gli aiuti de minimis ricevuti dalla nostra impresa sono contenuti nel Registro nazionale degli aiuti di Stato
di cui all’art. 52 della L. 234/2012
a cui si rinvia e consultabili al seguente link. (clicca qui)