difficult to speak today of the carboy, the stronger the conflict that is felt on it. For many it is almost over, given the drop in consumption and habits of the people to eat more and more away from home. For others, young people are not too concerned because Article commitment and effort. you can go on forever, but it is difficult to find someone who psrli well .....
I wonder why?
my company has always preferred working with products which they sell in carboy, and I am firmly convinced that those bottles alone is one lucky connoisseur, and finally drinks better than others, and spend less!
this is because the product that we find on the shelves today of supermarkets or in restaurants or wine shops, is almost perfect.
color ... perfume .... flavor .....
everything perfect, but nothing super (at least if we do not go on bottles of a certain price, of course), but you do not seem to miss something? Of course!
there is no basis!
you say, but wine is the bottom? surely no one put up, because the wine has been previously processed and stabilized, but if you take the wine in carboy, and then provides you with bottled wine will see that a natural deposit, because this dissolved in wine are more than 2000 different substances, which are in equilibrium with each other and interact continuously.
(Continued)
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