||70% Chardonnay, 30% Tocai Friulano
||By hand in small cases; the harvest takes place in several passes depending on the variety and subsequent vinification method employed.
||70 % macerated at low temperature with skin contact, 30 % off the skins. Fermentation takes place in wood of different ages.
||Post-fermentation lees contact lasts for 9-10 month before bottling and maturation in bottle for 14 month.
||A delightful partner for all thick soups, including fish soups, oven-baked fat-rich fish or white meats.
||Price Le Vigne di Zamò Ronco delle Acacie 2013 HK$ 250.00