| 系統 |
Prevailing training method is the double guyot, the Alicante B. variety is managed at head pruned (Goblet). |
| 釀造 |
Occurs in modern concrete baths and small wooden vats, using traditional methodology: native yeasts, skin maceration times of 14-21 days at temperatures of 27-29 °C; poliphenol extraction alternating between manual delestage and punchdowns. |
| 陳年 |
In wood and refines for 12 months in small wooden casks (25 hl) and tonneaux (5 hl). |
| On offer |
價格 Podere 414 Morellino Scansano 2021 HK$ 188.00
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