| 系統 |
Classic Guyot method withmedium-short trimming. |
| 收成 |
Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches. |
| 釀造 |
Transfer in cellar, grape crushing and destemming within hours; themo-controlled fermentation at around 32 °C, with often and soft pumpovers Longmaceration of themarcs (about 300 hours); racking in wood casks, where the naturalmalolactic fermentation takes place. |
| 陳年 |
24 months in oak casks, 2 months in stainless steel vats and 6months in bottle. |
| On offer |
價格 Andrea Oberto Barolo del Comune di La Morra 2019 HK$ 311.00
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