||Southern exposure on a gently sloping hillside.
||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 in small cement vats. 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 was finished a few 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.
||Best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.
||价格 Carpineto Nobile di Montepulciano Sant'Ercolano 2012 HK$ 290.00