||The Villa Da Vinci vineyards, in Vinci
||Altitude: 40-130 m. a.s.l.
||Shell-rich Pliocene alluvial deposits.
||Primarily Guyot, but also spurred cordon, and for the oldest vineyards, Tuscan bow.
||Maceration of the skins for around 8-10 days. Fermentation at 26-28°C, with frequent pumping over and délestage.
||In stainless steel at a controlled temperature. This is followed by a brief period of 4-6 months in oak barriques.
||Game-based dishes, mature cheeses.
||价格 Leonardo da Vinci Villa da Vinci Syrah Linarius 2016 HK$ 175.00