||Altitude: 100-300 m. a.s.l. Exposure: South / South-West.
||The soils have various and composite morphological characteristics with a strong presence of calcareous areas, rich in galestro and pebbles and partially clay.
||The manual harvest began in early September with the grapes of Cabernet and was completed at the end of the month with those of Sangiovese.
||Selection of the bunches on a sorting table. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at controlled temperature (29-30 °C) with no external yeasts. Maceration on the skins for 10-13 days for the Cabernet S. and for about 13-15 days for the Sangiovese, with successive phases of pumping over and délestage aimed at softening the tannic component. Malolactic fermentation in steel.
||At the end of the malolactic fermentation the wine has been aged for about 8 months in oak barriques.
||價格 Tenuta San Guido Le Difese 2018 HK$ 182.00