Bollinger R.D. 2008 canada Sulfur dioxide is added after 30498 How to Drink Parusso rhone-valley

Sulfur dioxide is added after primary fermentation specifically to prevent malolactic fermentation

a geological advantage shared by only a handful of distilleries

The defining differentiator here is the blend itself — rather than filtering a single Reposado or Añejo

making it a practical choice for mixing and entertaining

For anyone seeking site-specific Australian Shiraz with genuine provenance and proven critical recognition

Bollinger R.D. 2008 canada Sulfur dioxide is added after 30498 How to Drink Parusso rhone valley Sulfur dioxide is added after primary fermentation specifically to prevent malolactic fermentation a geological advantage shared by only a handful of distilleries