||Castiglione della Pescaia (GR)
|Composition of the land
||The medium texture, sandy and silty, has a predominantly siliceous-clay composition and is, in some areas, rich in skeleton.
||The grapes, carefully selected and hand-picked in boxes, have been selected again on the sorting tables before de-stemming and the crushing undercoat.
||The must was transferred by gravity into stainless steel truncated conical tanks, where fermentation took place. The maceration lasted for about 20 days at a controlled temperature of 28 ° C which was followed by malolactic fermentation, which took place in barriques.
||In wood of about 16 months in French oak.
||Could perfectly be paired, for example, with rack of lamb crusted with Tuscan flavors.
||Price Le Mortelle Poggio alle Nane 2017 HK$ 448.80