Passing Clouds Chateau la Baronne If you are looking for

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Most of them are then shipped off to foreign kitchens but some we keep for ourselves

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Notes of toasted bread and ripe yellow fruit

Passing Clouds Chateau la Baronne If you are looking forFerment whitecurrants with a carefully selected yeast called Pichia Kluyveri. This is then blended with a Quince Kefir and Jasmine Tea. The blend is finished with a Geranium and Woodruff Kvass. Ingredients Gooseberry Wine, Quince Kefir, Jasmine Tea, Geranium & Woodruff Kvass

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