Origin |
Town of Grinzane Cavour (Cuneo). |
Fermentation period |
Maceration and fermentation last 7-8 days in horizontal fermenters with temperature control. |
Production technique |
Malolactic fermentation takes place in wood. |
Ageing |
Entirely in new, medium-toasted French barriques for 24 months. |
Pairing |
Ideal with roasts, fine meats, game, and well-structured dishes. |
On offer |
Price La Spinetta Barolo Campe 2008 HK$ 1,050.00
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