||10% Cabernet Sauvignon, 85% Carignano, 5% Merlot
||Hot and dry in summer, temperate in winter.
||Medium texture calcareous, clay and sandy soil.
||By hand between the second half of September and the middle of October.
||The must is fermented with the skins in temperature-controlled stainless steel vats for approximately. 15 days at between 25 and 30°C. It is periodically pumped over to facilitate the extraction of the compounds present in the skins.
||Malolactic fermentation confers softness to the wine, which is then aged in French oak barrels for approximately. 18 months (30% new). It is subsequently bottle-aged for at least a further12 months.
||價格 Agripunica Barrua 2016 HK$ 299.00