Vinification |
Destemming & cold maceration for a few days days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks. |
Ageing |
Minimum 18 months in oak. |
Pairing |
It goes well with local dishes based on truffles, game meat, aged / spicy cheeses. |
On offer |
Price La Bioca Barolo Ravera 2016 HK$ 410.00
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