||Gravelly, sandy and mineral-rich.
||Fermentation on skins lasts for 15-20 days after harvesting at a controlled temperature of 26- 28 °C.
||Malolactic fermentation follows alcoholic fermentation in stainless steel, natural aging in tonneaux until spring.
||Perfect with beef, especially roasts, ideal also with salami and medium-sharp cheeses.
||價格 Piera 1899 Refosco dal Peduncolo Rosso 2018 HK$ 125.00