Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Godiolo
The agriturism is situated close to the Godiolo farm, south of the Martiena road, and offers a wonderful view over Montepulciano. The house is composed by three apartments with separate entrances, two of the apartments were used by the servants to the noble family Smaghi and the third one called “the Villa” was used as a summer residence.
Harvesting in the estate vineyards is done manually, in small crates to avoid crushing the grapes. The grapes are then quickly selected, destemmed and brought to the cellar. A temperature-controlled fermentation is carried out here to preserve the characteristic aromas. Following fermentation, maceration takes place with delestage and daily pumping over for a period of fourteen to twenty days.
After 'racking', a soft pressing of the residue is carried out and the malolactic fermentation is controlled. By Christmas the wine thus produced is transferred to wooden barrels and kept there at a constant temperature.
Every three months it is decanted and aged for a minimum period of twelve months. Refinement in glass at a controlled temperature completes the production cycle.
The agriturism is situated close to the Godiolo farm, south of the Martiena road, and offers a wonderful view over Montepulciano. The house is composed by three apartments with separate entrances, two of the apartments were used by the servants to the noble family Smaghi and the third one called “the Villa” was used as a summer residence.
Harvesting in the estate vineyards is done manually, in small crates to avoid crushing the grapes. The grapes are then quickly selected, destemmed and brought to the cellar. A temperature-controlled fermentation is carried out here to preserve the characteristic aromas. Following fermentation, maceration takes place with delestage and daily pumping over for a period of fourteen to twenty days.
After 'racking', a soft pressing of the residue is carried out and the malolactic fermentation is controlled. By Christmas the wine thus produced is transferred to wooden barrels and kept there at a constant temperature.
Every three months it is decanted and aged for a minimum period of twelve months. Refinement in glass at a controlled temperature completes the production cycle.
