||Altitude: 250-300 m. a.s.l.
||The subsoil is of medium consistency with the presence of skeleton and varying percentages of clay.
||Manual selection of clusters picked up in perforated cases which are delicately emptied in the hopper of the destemming machine.
||Stuck fermentation takes place without the addition of cultured yeasts, with long maceration of the pomace at a controlled temperature and with recurring processes of scalar pumping over.
||At the end of the malolactic fermentation wine is poured into wine barrels and wood casks for a minimum period of two years. Wine is then put into stainless-steel tanks and finally bottled. The final stage is to give the wine additional aging (six months), before the bottling and its commercialization.
||價格 Col di Lamo Brunello di Montalcino 2015 HK$ 390.00