||Soils from the Tortonian and Messinian period known as “Sant’Agata fossil marls”, rich in elements such as manganese, zinc, and boron. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls).
||Selected grape bunches were destemmed and pressed, and the fermentation with skin contact lasted ten days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation was completed before the 0nset of winter.
||Approximately 1 year in French oak casks. A further period of bottle aging in the Prunotto cellars preceded commercial release.
||Make it an excellent match for meat dishes and for cheese.
||價格 Prunotto Barbaresco 2017 HK$ 320.00