||28° centigrade (82° Fahrenheit)
||The grapes were first manually selected in the vineyard and then picked and brought to the cellars where they were destemmed and then pressed. The must went into stainless steel tanks and chilled to 8°-10° centigrade (46-50° Fahrenheit) and macerated on their skins for four to five days in order to bring out all their varietal aroma and preserve the integrity of their fruit. The temperatures then rose to a peak of 28° centigrade (82° Fahrenheit) during the subsequent fermentation. During the period of skin contact in the fermentation, the cap of skins in the tanks was carefully punched down and pumped over in order to extract only the finest and most noble tannins. The wine was run off its skins into new oak barrels where, by the end of the year, it had completed its malolactic fermentation.
||After a fourteen month period of barrel aging, the wine was bottled and then given an additional ten months before commercial release.
||Could perfectly be paired, for example, with rack of lamb crusted with Tuscan flavors.
||價格 Le Mortelle Poggio alle Nane 2013 HK$ 450.00