||33% Cabernet Sauvignon, 33% Merlot, 34% Sangiovese
||Castelnuovo Berardenga (SI)
|Composition of the land
||Lime and clay with a considerable presence of gravel size stones.
||Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into stainless steel fermentation tanks and a portion into French oak fermenters. Alcoholic fermentation: the temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 20-25 days where remontage occurs every 6-8 hours and one delestage is done per week. Malolactic fermentation: French oak fermenting tanks and in French oak barriques (20% new and 80% used one year).
||On fine lees for 6 months in barriques and oak fermenters, 8 months in barriques (20% new).
||Price Tolaini Al Passo 2016 HK$ 161.50