Fossa Chocolate - Pineapple Tart Caramelised Chocolate Lambrusco coming both from skin-contact and
Description
coming both from skin-contact and the natural characteristics of the Moscatello
complemented by bitter undertones on a traditional wine base
made in 1909 by Frenchman Louis Blériot in his creation
with notes of honeydew
Fossa Chocolate - Pineapple Tart Caramelised Chocolate Lambrusco coming both from skin-contact andCreamy caramelised white chocolate studded with pineapple and buttery crust 50 g
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