Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Chateau Ducru Beaucaillou 2014

Chateau Ducru Beaucaillou 2014

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The must (juice, skin and pips) starts to ferment at between 28° and 30° (82°-86°F) for grapes

from old vines and at slightly lower temperatures for younger plots.

Alcoholic fermentation generally takes about 2 weeks,

In November or December, with for Ducru-Beaucaillou between 50 and 80% in new wood, depending on the richness of the vintage.