Buffalo Trace Distillery Bourbon Cream Liqueur Kentucky, USA Marche In the spring bottled with

In the spring bottled with small amount of yeast/sugar for secondary Ferm

The wine ferments in 500-liter neutral oak barrels with indigenous yeast for about 1 month and then rests in barrels for 8 months of elevage

known as the Val d'Aosta or Val d'Aoste in Italian and French respectively

cool north-facing cru planted partially in 1920 and partially in 1980 • Mostly Mencía with some Garnacha Tintorera (Alicante Bouschet) and Bastardo (Trousseau) • Fermented with whole clusters and a long post-fermentation maceration • raised for one year in used 225L and 500L barrels • bottled without fining or filtration

then covered with crushed grapes and allowed to ferment spontaneously

Buffalo Trace Distillery Bourbon Cream Liqueur Kentucky, USA Marche In the spring bottled withBuffalo Trace Distillery Bourbon Cream Liqueur Kentucky, USA