Yves Leccia Domaine d'E Croce YL, IGP Ile de Beaute, France, 2021 Akatake Sake Brewery Co The aromatisation process of Barolo

The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark

Nose with notes of almond and fresh hazelnut

giving wine that's already showing well

good firmness

from equal proportions of Merlot and Cabernet Sauvignon

Yves Leccia Domaine d'E Croce YL, IGP Ile de Beaute, France, 2021 Akatake Sake Brewery Co The aromatisation process of BaroloThis blend of Grenache and Niellucciu indeed works wonderfully and offers us a mouth full of velvet evolving on sweet notes of cherry, raspberry, blackberry and strawberry. The whole is completed by a touch of garrigue and tapenade and structured by delicious small tannins. A superb elegant and bewitching Corsican wine not to be missed under any circumstances!