1961 | Gaja | Barbaresco Varietal_Bical he ultimately developed a revolutionary

he ultimately developed a revolutionary approach to making Prosecco: Instead of using two separate vessels (as called for in the classic tank method of Prosecco production

distilled in 2009 and matured for 13 years in a bourbon hogshead

the bourbon was aged in two different barrels - for 12 years each - allowing for an extra-aged expression highlighted by notes of caramel

sourced from the 'Les Cailloux' vineyard in Anjou

1961 | Gaja | Barbaresco Varietal_Bical he ultimately developed a revolutionaryRed Wine: 1961 Gaja Barbaresco It was quite nice with its spicy cherry, fennel, earth, strawberry, tobacco and truffle filled personality. Better on the nose than the palate, which was marred by the rustic tannins. Order from the Largest & Most Trusted Premium Spirits Marketplace! Featured in ROLLING STONE MEN'S JOURNAL US WEEKLY NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or