||20% Cabernet Sauvignon, 80% Sangiovese
||Altitude: 200 m. a.s.l. Exposure: East/South - East South - South/West.
|Composition of the land
||Clayey schist rich in skeleton.
||Sangiovese second half of September, Cabernet early October.
||In steel tanks. 7 days of alcoholic fermentation followed by another 13 days of maceration with the skins before racking, at a temperature of 26-28 °C. Malolactic fermentation: French wood tonneaux.
||12 months in French tonneaux, in bottle for about 12 months.
||It goes well with all meats in general and cheeses.
||Price Capezzana Carmignano Villa di Capezzana 10 anni 2010 HK$ 390.00