Selected vineyards in a hilly area at 150-300 metres above sea level in classic Valpolicella. Grapes selected and harvested by hand at the start of October, withered in the larder until December.
The bunches lose 35/40% of their initial weight. Pressing and destemming of the grapes with maceration and fermentation for 15/20 days. The wine matures in 5-20-40-hectolitre, French and American oak barrels for 12/24 months.
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