Scerscè Infinito Sforzato di Valtellina 2010

Scerscè Infinito Sforzato di Valtellina 2010

Tenuta Scerscé, 0,75 l - 15,00%
100% Nebbiolo

CHF 27,89
Prix TVA incl.
En rupture de stock

Lombardie - Italie
Rouge tranquille

Comment le servir

Servir à:

18 - 20°C.

Temps de décantation:

2 heures

Longévité:

Plus de 25 ans

Verre:
Vins rouges corsés et très mûrs
Scerscè Infinito Sforzato di Valtellina 2010
Sforzato di Valtellina, produced only in the best vintages with grapes selected from Tenuta Scerscé vineyards. A wine that expresses all the potential of a Nebbiolo cared bunch by bunch, left to dry in order to concentrate sugar, aroma, color and taste, to give "a something” that is hard to forget. Very fine fragrances, opposed to a strong body and a haunting taste reminiscent of the fruit in alcohol, the cherry, plum, hints of violets and dried rose surrounded by a spicy like cinnamon and pink pepper.

Couleur

Garnet-red.

Parfum

Very fine and detailed scents, warm and spicy, rich with notes of berries, fruit in alcohol, cinnamon and pepper. Classic scents of violets and withered roses.

Saveur

Great finesse e persistence.

Accompagnements

It marries perfectly with red meats, game and mature cheeses.

Viande
Gibier
Fromages

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Caractéristiques du produit

Nom Scerscè Infinito Sforzato di Valtellina 2010
Type Rouge tranquille
Classement DOCG Sforzato di Valtellina
Année 2010
Format 0,75 l Standard
Teneur en alcool 15,00% en volume
Cépages 100% Nebbiolo
Pays Italie
Région Lombardie
Emplacement Tirano (SO)
Climat Altitude: 550-750 m. a.s.l.
Composition du sol Porous sandy stratum with abundant minerals, moderately deep and permeable to water.
Rendement par hectare Approximately 60 q.li/ha depending on the year’s best, selection of the best bunches.
Vendanges First week of October. Striclty manual harvest, in boxes.
Vinification Drying until 11th December. On average, the pressing is done after December 24th. It follows classical natural red vinification of about 20 days and a maceration on the peels of at least 7 days. During the slow fermentation pumping over and punching are made to promote contact of the liquid with the peels. To the benefit of oxygenation, extraction of colors ands scents.
Affinage In oak barrels for 24 months, followed by aging in the dark in the bottle for at least 8-10 months.
Acidité totale 5,40 gr/L
Allergènes Contient des sulfites
À déguster avec It marries perfectly with red meats, game and mature cheeses.

Prix officiels

Guide expert

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