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Wood-free lambrusco maestri 葡萄酒

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92
紅葡萄酒 氣泡
HK$ 130.00
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91
紅葡萄酒 靜止汽酒 dry
Ariola
10.50%, 0,75 l
HK$ 148.00
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Last 6 bottles
89
紅葡萄酒 氣泡
HK$ 150.00
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Last 4 bottles
91
紅葡萄酒 靜止汽酒 demi-sec
Cantine Ceci
10.50%, 0,75 l
JS 91
HK$ 150.00
Currently NOT available

生產者信息

葡萄品種 Lambrusco Maestri
同義詞 grappello maestri, lambrusco di Spagna.
葡萄色 紅葡萄
芳香 中性
活力 優
成熟期 Earlier in October.
生產率 Abundant and constant.
產區 It is mainly widespread in Emilia, Parma and Reggio, but has recently been introduced in some areas of the South, where it is distinguished by vigor and productivity thanks to its great adaptability.
歷史 The Latin people called "Lambrusca vitis", as reported by Pliny the Elder, a whole series of wild vineyards that gave little and rough acini and were not generally used for vinification. These screws usually grew on the edge of the forests, and their bunches were often plundered by the birds that they liked, from which their nickname "uzeline" or "oseline". The name "Maestri" seems to derive from "Villa Maestri", located in the municipality of San Pancrazio in the province of Parma.
識別葡萄品種特徵 分類 Leaf: medium size, trilobata or almost whole, open-vein pectoral breast, upper shallow shoulders, shallow corner at the top of the median lobe, straight; Slightly lobed lobes, slightly wavy flap, often; Top dark green, glabra, opaque; Bottom gray-green page, spit, rosé ribs at the base on both sides; Teeth not very pronounced; A little mucronate. Bunch: medium, elongated, cylindrical-pyramidal, generally with a wing, somewhat compact; Short peduncle, thin, herbaceous, reddish; Medium pedicels; Slightly warmer, green; Small, red brush. Acino: a bit small, subtropical, blue-black peel, very pruinose, barky, thick, persistent navel, slightly fleshy flesh; Simple, acidic flavor.
特色酒 Lambrusco Masters is often vinified in purity, but also in assembly, and brings a lot of color thanks to the great tannic presence and dyes in the skins and grapes. Simple, fresh and lively wine to drink young very often in the sparkling natural version. The scents are pleasing and fruity, while natural acidity delivers dry and refreshing tastes.
筆記 The combinations are the most varied, and the Lambrusco can be combined with appetizers of fresh sausages and cheeses or with the first simple sauce. Even with unprocessed meats.

Images Lambrusco Maestri

Lambrusco Maestri 1
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