They used to make Charbono fruity, dry (when “dry” meant dry) and tannic. It lived forever, softening and sweetening in the bottle. Nowadays, no one feels like aging a wine for a dozen years, but if you've got the time, this one will entertain you.
They used to make Charbono fruity, dry (when “dry” meant dry) and tannic. It lived forever, softening and sweetening in the bottle. Nowadays, no one feels like aging a wine for a dozen years, but if you've got the time, this one will entertain you.
They used to make Charbono fruity, dry (when “dry” meant dry) and tannic. It lived forever, softening and sweetening in the bottle. Nowadays, no one feels like aging a wine for a dozen years, but if you've got the time, this one will entertain you.
They used to make Charbono fruity, dry (when “dry” meant dry) and tannic. It lived forever, softening and sweetening in the bottle. Nowadays, no one feels like aging a wine for a dozen years, but if you've got the time, this one will entertain you.