Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.根據香港法律,不得在業務過程中,向未成年人(18歲以下人士)售賣或供應令人醺醉的酒類。

Do.t.e  LIMITED EDITION

Do.t.e LIMITED EDITION

Regular price $1,930.00 Sale price $1,800.00
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Do.t.e/ LIMITED EDITION
Do.t.e (down to earth) starts in 2015, farming small, terraced plots of vines in Cortona - an Etruscan hilltop town in the Tuscan countryside, Italy. Here, Filippo makes a very few bottles, spontaneously fermented and without any intervention and no sulphites. An outpost of experimentation with a sole designation - Vino* - not to be forced into any denomination, putting the creative process at first place.

This is a 5 bottles pack!

SKINPHONY 2018, 100% Viognier

Harvested on August 21th, spontaneously fermented in stainless steel, 5 days of skin contact, aged 5 months in one 4HL ceramic barrel. Bottled without clarification and filtration, left to age in the cellar for 4 months.

Gigi 2016, 100% Viognier

Harvested on August 29th, spontaneously fermented in steel, 30 days of skin contact, aged 18 months in glass demijohns, bottled (without clarification and filtration) by hand with the new moon of Spring on March 21st, 2018. 

Don’t Pet Nat me 2017, 100% Syrah

Harvested on August 14th, spontaneously fermented in wooden barrel, 5 days of skin contact, aged 9 months in steel, blended with must of the same wine frozen during harvest, and bottled (without clarification and filtration) with the waning moon on May 10th, 2018. Refermented in bottle, not disgorged.  

inf.RarE.D 2018, 100% Syrah

Harvested on August 22nd, spontaneously whole–cluster fermented (semi carbonic maceration) in wood, 5 days of skin contact, aged 5 months in five old barriques. Bottled without clarification and filtration, left to age in the cellar for 4 months.

Attese 2015, 100% Syrah

Harvested on September 1st, spontaneously whole–cluster fermented in wood, 27 days of skin contact, aged 16 months in concrete. Bottled without clarification and filtration, left to age in the cellar for 24 months.