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Vibrant red and black fruits
vintages of his now iconic Dry Red Wine No
He then traveled to Australia where he made wine in Rutherglen and Tasmania
The wine is fermented with indiginous yeasts and aged in concrete vats for nine months followed by three months resting in bottle prior to release
elegant and more subtle than previous years becoming deeper and more nuanced with time in the glass
Lustau '3 En Rama' Manzanilla Sanlucar de Barrameda Sherry, 2025 Spring Release 50cl Vieux Chateau Gaubert Vibrant red and black fruits
