Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Bodega Chacra
Bodega Chacra is situated in northern Patagonia, the same distance from the Andes Mountains and the Atlantic Ocean. The region has a dry and arid climate and is sheltered by the natural barrier created by the surrounding desert. The air is crystal clear, without pollution, and the sun shines with dazzling intensity. The climate in the region is very consistent, each season marked precisely, which means that vintages can be relied on for their consistent quality.
Piero Incisa della Rocchetta first purchased the land for Bodega Chacra in 2004, and subsequently added to it over the years. He comes from a family of winemakers well known in the region. The vineyard, which was abandoned when he first purchased it, has thick, pure, gnarled Pinot Noir vines, planted over seventy years ago. The vines produce tiny bunches of small, concentrated berries which are harvested by hand. When fermentation is complete, the wine is transferred into barriques by gravity, without pressing or filtering. Bottling is done without fining or filtration. The idea is for the oak, the fruit and the nuances of the soil to blend perfectly so that the terroir is expressed to its fullest.
Bodega Chacra is situated in northern Patagonia, the same distance from the Andes Mountains and the Atlantic Ocean. The region has a dry and arid climate and is sheltered by the natural barrier created by the surrounding desert. The air is crystal clear, without pollution, and the sun shines with dazzling intensity. The climate in the region is very consistent, each season marked precisely, which means that vintages can be relied on for their consistent quality.
Piero Incisa della Rocchetta first purchased the land for Bodega Chacra in 2004, and subsequently added to it over the years. He comes from a family of winemakers well known in the region. The vineyard, which was abandoned when he first purchased it, has thick, pure, gnarled Pinot Noir vines, planted over seventy years ago. The vines produce tiny bunches of small, concentrated berries which are harvested by hand. When fermentation is complete, the wine is transferred into barriques by gravity, without pressing or filtering. Bottling is done without fining or filtration. The idea is for the oak, the fruit and the nuances of the soil to blend perfectly so that the terroir is expressed to its fullest.
