||Altitude: 10 - 30 m. a.s.l.
||Flat, alluvial soil, mainly clayey tending to chalky.
||Maceration: must stands in contact with the skins for approx. 12 hours and then undergoes soft pressing. Fermentation: partly in Allier barriques, partly in steel tanks.
||After 6 months in cask, 3 months in bottle.
||Raw and marinated fish, shellfish, prawn or vegetable tempura, white meat. Appeals to strong, sensitive people with a well-balanced personality.
||價格 Masottina Ai Palazzi Chardonnay 2017 HK$ 150.00