||10% Cabernet Sauvignon, 80% Sangiovese, 10% Syrah
||Altitude: 290-320 m. a.s.l. Exposure: South.
|Composition of the land
||Sandy clay with limestone from the Pliocene era (6 million years ago).
||Bilateral cordon with vertical shoot positioning.
||Small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast. Fifteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction. Malolactic fermentation: started during the primary fermentation it continued for 10 days after being drawn off the lees.
||In new French and American oak barrels then it was taken out to settle in stainless steel tanks.
||Price Molin Vecchio 2010 HK$ 266.80