||10% Canaiolo Nero, 90% Sangiovese
||San Vincenzo a Torri (FI)
||After crushing, grapes are fermented in stainless steel tanks by selected yeasts. Fermentation’s temperature is contained within 28-30 °C and the must is pumped over its skins twice a day to draw colouring substances and tannins. After 10-15 days the wine is separated from the dregs to prevent solubilisations of bitter tannins.
||After 12-14 months aging in French oak barrels (Allier, Nevers and Vosges), the maturation continues in big oak casks of 30-60 HL for further 6-8 months. After bottling, the wine is refined for at least 12 months in bottle.
||Savoury pastas, grilled or roasted meats, game.
||價格 Uggiano Chianti Fagiano Riserva 2016 HK$ 150.00