Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Monteraponi
Monteraponi is an ancient medieval village, built around three square towers dating from the tenth century. The complex located on the hill of the same name at an altitude of 470 meters overlooking the valley below which slopes toward the river Arbia. The farm produces Chianti Classico wines, Vin Santo del Chianti, Oil, Grappa. All productions are family-run certified organic by ICEA Italy. The cellar was carved from ancient pre-existing buildings, which naturally provide humidity and a constant temperature all year round, thanks to the thick stone walls. The technology is minimized, the fermentations take place in old cement tanks and in tanks frustoconical elliptical base of Nomblot, always concrete. All tanks are devoid of thermo-conditioning systems, to ensure that the fermentations are the most spontaneous and natural as possible. Do not add yeasts for or use of activating, feeder and malolactic bacteria. Adjacent to the winery there is the aging cellar, which is also converted from an old existing building, three-quarters underground,
Monteraponi is an ancient medieval village, built around three square towers dating from the tenth century. The complex located on the hill of the same name at an altitude of 470 meters overlooking the valley below which slopes toward the river Arbia. The farm produces Chianti Classico wines, Vin Santo del Chianti, Oil, Grappa. All productions are family-run certified organic by ICEA Italy. The cellar was carved from ancient pre-existing buildings, which naturally provide humidity and a constant temperature all year round, thanks to the thick stone walls. The technology is minimized, the fermentations take place in old cement tanks and in tanks frustoconical elliptical base of Nomblot, always concrete. All tanks are devoid of thermo-conditioning systems, to ensure that the fermentations are the most spontaneous and natural as possible. Do not add yeasts for or use of activating, feeder and malolactic bacteria. Adjacent to the winery there is the aging cellar, which is also converted from an old existing building, three-quarters underground,
