Fernet-Branca 750ml Douro the must was punched down

the must was punched down twice per day and then left on its skins for six months before pressing

guava and sweet peppercorn

This is a process called sfumatura

The wine is not fined and is only lightly filtered before bottling

St-Agnan and Celles-les-Conde)

Fernet-Branca 750ml Douro the must was punched down40 herbs and spices from 5 continents including South African aloe, Chinese rhubarb, French gentian, Indian or Sri Lankan galangal, Italian or Argentine chamomile, myrrh, angelica, quinine, colombo root, peppermint, ireos and saffron. The exact recipe is secret. Matured in Slovenian oak casks. 39% abv. Rather pungent! Extravagant. ch