||Bionzo Castigliole d'Asti (AT)
||Altitude: 300 m. a.s.l. Exposure: South.
||End of September / beginning of October.
||Alcoholic fermentation for 6-7 days in temperature-controlled tanks, malolactic fermentation in French oak.
||16-18 months in entirely new, medium toast French oak barrels transfer to stainless steel vats for 6 months before bottling. Aging in bottle for an additional 6 months.
||Strong, soft cheeses, wild game and all types of red meat.
||Price La Spinetta Barbera d'Asti Bionzo 2016 HK$ 283.00