||Second half of September.
||Selection of the grapes began in the second half of September and was completed at the end of the month. The grapes were allowed to dry naturally in boxes where they lost between 30 and 35% of their weight. We vinified the grapes in January in a temperature-controlled vinifier with prolonged maceration (16 days).
||After a period in steel containers, the wine was transferred to 32 and 52 hl French oak barrels for 30 months.
||Roast red meats, game and mature cheeses.
||Price Nino Negri Valtellina Sfursat Carlo Negri 2016 HK$ 330.00