||Clay, and limestone rock.
||5500-6600 vines per hectare
||Hand-picked grapes manually sorted at the winery.
||Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks.
||12 months in french and austrian oak casks of varying sizes.
||First courses such as pasta. Meat dishes and moderately aged cheeses.
||價格 Badia a Coltibuono Chianti Classico 2015 HK$ 220.00