Latium Valpolicella Superiore Campo Prognai 2013 dss 10 nutmeg from Indonesia and cassia

nutmeg from Indonesia and cassia bark from South East Asia

created by Marshall Taplow (Established in London in 1760)

specially crafted virgin American oak barrels and seasoned bourbon barrels

And that's exactly what Carin Luna-Ostaseski

right down to the 108 seam stitches

Latium Valpolicella Superiore Campo Prognai 2013 dss 10 nutmeg from Indonesia and cassia70% Corvina and Corvinone, 20% Rondinella, and10% mix of Croatina and Oseleta 30 day drying period for 40% of the wine, 15 day fermenting period in stainless steel, 12 months in Slovian oak. This classic valpolicella is lush, rich and fruit driven a comeplete pleasure to drink!