||31% Cabernet Franc, 32% Merlot, 32% Syrah, 5% Petit Verdot
|Composition of the land
||Soil type is part clay, part Bolgheri conglomerate.
||Grapes are strictly sorted on a vibrating belt at the cellar. They are then de-stemmed and soft crushed. Fermentation takes place for 21 days at 28°C. 20% of the wine undergoes malolactic fermentation in oak barrels and the remainder in stainless steel.
||40% of the wine is aged for 6 months in new and second-use French oak barriques. The wine is aged for another 3 months in bottles before release.
||Price Campo di Sasso Insoglio del Cinghiale 2016 HK$ 227.00