La Crema was founded in 1979. La Crema's vinyards are all harvested by hand in the cool, morning hours. Winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the varietal and the terroir. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aging in a combination of new and used French oak barrels.
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