The fermentation took place in stainless steel tanks with native yeasts, without addition of tannins and activator.Maceration lasted 18 days and the fermentation temperature has reached 30 °. The wine made the malolactic fermentation course and remained on the lees for 12 months. Bright ruby-red in color, this youthful red offers explosive aromas of blueberries, cherries, licorice, and sweet spices.
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
