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Gevrey-Chambertin “Meix Bas” Maison Charles Noëllat 2017 Brancaia Struktur und würzige Nuancen entstehen Braastad FW-10352 Feine Nussigkeit geröstete Haselnuss

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Gevrey Chambertin “Meix Bas” Maison Charles Noëllat 2017 Brancaia Struktur und würzige Nuancen entstehen Braastad FW 10352 Feine Nussigkeit geröstete Haselnuss Struktur und würzige Nuancen entstehen während die frischen Winde vom Pazifik die Säure und Spannkraft bewahren

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