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Caparzo Brunello di Montalcino 2016

Caparzo Brunello di Montalcino 2016

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93
0,75 l  -  13.50%
Caparzo
XW
93
JS
94
VO
93
Ruby, tending towards garnet with age.
Penetrating, ample, and very complex, with echoes of wild berry fruit.
Dry, warm, firm, harmonious, delicate and austere, and persistent.
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HK$ 312.00
价格 
Last 6 bottles
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Order within 15 hrs and 39 mins to receive it 2021年5月20日 in   香港.
Serving temperature:
18 - 20°C.
调迁时间::
1 小时
Longevity:
超过25年
Food matching:
名称 Caparzo Brunello di Montalcino 2016
葡萄酒类型 红葡萄酒 醇
分类
年份 2016
格式 0,75 l Standard
国家
区域 托斯卡纳
葡萄 100% Sangiovese
历史 Caparzo produced its first vintage of Brunello di Montalcino in 1970, when the situation in Montalcino was very different than it is now. At the time there were only 13 wineries in Montalcino, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is clearly the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. What might seem to be just a detail is instead quite positive, because the different locations of Caparzo's vineyards allow the estate to draw the most from the different microclimates and terroirs present in Montalcino.
Location Montalcino (SI)
气候 “Caparzo”: altitude 220 m. a.s.l. in the northern part of the appellation; 8 hectares; “La Caduta”: altitude 300 m. a.s.l. in the southwestern part of the appellation; 7 hectares; “Il Cassero”: altitude 270 m. a.s.l. in the southern part of the appellation; 6 hectares; “San Piero–Caselle”: altitude 250 m. a.s.l. in the eastern part of the appellation; 2 hectares.
土地的组成 “Caparzo”: sandy-clayey Pliocene sediments; “La Caduta”: loosely packed stony arenaceous schist; “Il Cassero”: Pliocene sediments with sandy-stony or scisty-clayey matrix; “San Piero–Caselle”: sandy-clayey.
收成 By hand.
发酵温度 28-30 °C
酿造 During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10-15 days. Malolactic fermentation: spontaneous, at a controlled temperature of 20-24 °C, immediately after racking.
陈年 At least 2 years in wood. At least 4 months in bottle.
酒精 13.50%
总酸度 5.00 gr/L
生产年份 150,000 瓶
匹配 Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.
On sale 价格 Caparzo Brunello di Montalcino 2016 HK$ 312.00 

Caparzo

From this winery:
The origin of the name Caparzo seems to derive from Ca' Pazzo, as seen in several ancient maps. The vineyards, cellars and all wine-making equipment were developed towards the end of the sixties, with a progressive adaptation and constant upgrading o...
Map

托斯卡纳

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2011
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2006
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