||First few days of September. As soon as the grapes were harvested, they were taken to the cellar.
||Once de-stemmed, the natural fermentation process began in thermo-regulated stainless steel vats. The wine remained in the vats to complete maceration. After racking, malolactic fermentation took place in steel as well.
||At the end of the year, the wine was transferred into barriques, where it was aged for a further 24 months.
||Barbecued meat and beef stews, aged cheeses.
||Price Castello di Nipozzano Chianti Rufina Riserva 2016 HK$ 200.00