| Nobile Rubin 2007 | |
| Нобиле Рубин 2007 | 
How to drink it
		Food: -
			Cheese: -
			Temperature: 16 °C
		Bubble and sparkles
From the Reading Room
		From the Reading Room
			Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ... 
			
		
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02 Nov 2010