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pressing and fermentation at 18°C in stainless steel vats
The two Dijon clones 114 and 667 were fermented separately and during the peak of fermentation the tanks were plunged up to eight times in a 24 hour period
The nose offers up spicy dark to black cherry
with velvety tannins and some new wood at this early stage
Castello Del Terriccio Castello del Terriccio Con Vento 2024 abril pressing and fermentation at 18°CGrown in stony, fossil rich soils at 100300 metres above sea level with a South West exposure, this wine is crafted from grapes harvested in the cool early morning and carefully selected before undergoing 24 hours of cryomaceration, gentle pressing, and six months of ageing on fine lees in stainless steel without malolactic fermentation, enhanced by regular batonnage at controlled temperatures; trained using the Guyot system, it displays a bright
US$ 119.99
US$ 39.90
US$ 31.90
