||Once fully ripe the grapes from the Santa Pia vineyard in the municipal area of Montepulciano
||Middle of the month of October.
||After the destemming and a soft pressing of the berries, the must went into stainless steel tanks where it fermented at temperatures kept constantly under complete control to fully conserve the typical varietal aromas of Sangiovese.
||The fermentation lasted for 20 days, after which the wine went into 130 gallon (500 liter) puncheons first for the malolactic fermentation and successively for a twelve month period of aging. The bottling was followed by a 20 month period of bottle aging before commercial release.
||It can be associated with all types of meat and cheese, chicken, eggs, pasta with sauce.
||價格 Braccesca Nobile di Montepulciano Riserva Santa Pia 2016 HK$ 237.80