||33% Cabernet Sauvignon, 33% Merlot, 34% Sangiovese
||Altitude: 100 m above sea level. Exposition: South/South-West.
||Moderating maritime climate characterized by a long ripening season.
||Grapes are picked by hand, starting on the second week of September for the Merlot, on the third week for the Sangiovese, followed by the Cabernet Sauvignon.
||Fermentation: In stainless steel vats at 30 °C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
||The wine was aged separately in both new and used French oak barrels for 14 months.
||Price Castello Del Terriccio Tassinaia 2013 HK$ 360.00