Wild ale de fermentación mixta mediante cepas de levadura sacharomyces cerevisciae, dos cepas de brettanomyces, lactobacillus y los propios microorganismos presentes en el melocotón, durante 15
"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactob ...acillus and the microorganisms from the peaches for 15 months in french oak barrels."
"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."