||Temperate-warm, with mild winters and hot summers with low rainfall.
||Clayey with the presence of limestone.
||Counter-espalier with spurred cordon pruning.
||Manual in cassettes, from mid to late September.
||Destemming-crushing, fermentation in steel at a temperature of 25 °C and maceration for 7 days, followed by a soft pressing.
||In barriques and tonneaux of 1st and 2nd passage for 12 months and at least 2 months of aging in bottle.
||Red meats and aged cheeses, but also in simple conversation.
||價格 Su'Entu Bovale 2017 HK$ 250.00