|Composition of the land
||Marl and sandstone flysch of Eocene origin.
||Manual. First and second fortnight of September.
|| The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must fermentes in temperatured controlled stainless steel tanks.
||After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
||A particularly good match for starters, white meats, fresh cheeses and fish dishes.
||Price Livio Felluga Chardonnay 2016 HK$ 220.00