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Malolactic fermentation in November in steel
for harvest and pruning
The parcels of vines selected for this wine stretch across terraces around the town of Ampuis on astonishingly steep slopes facing south
who owned some land in Manchuela
it has persistant bubbles
Borgo Salcetino Chianti Classico Lucarello Riserva 2018 (750ml) Portugal Malolactic fermentation in November inGrape harvest totally carried out by hand with use of boxes, followed by gentle destemming. Vinification The fermentation takes place at a controlled temperature of 23 C on the skins for twenty two days. Then the malolactic fermentation takes place in wood. Ageing The wine is assembled and bottled with a further period of refinement in the bottle. Alcohol content 13. 00% by volume Pairing Matured cheeses, grilled red meat, game in various dishes,
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