||Maceration for about 20-30 days at a temperature of 26-28 °C.
||About 12 months in 500-liters “tonneaux” made of French oak. Minimum 3 months in bottle.
||Match it with the fish cream typical of Livorno, with mayonnaise and saffron.
||價格 Folonari Bolgheri Rosso Superiore Campo al Mare Baia al Vento 2016 HK$ 255.02