• Anthonij Rupert L'Ormarins Brut Classique
  • Anthonij Rupert L'Ormarins Brut Classique
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Anthonij Rupert

Anthonij Rupert L'Ormarins Brut Classique

White classic method sparkling wine brut

  • Anthonij Rupert L'Ormarins Brut Classique
  • Anthonij Rupert L'Ormarins Brut Classique
1 2
显示更多
Anthonij Rupert xtrawine-special-list
HKD208.00
HKD208.00
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品名 N/A
酒瓶尺寸 0,75 l
酒精度 12.5% 按体积
产区 South Africa (South Africa)
葡萄品种 59% Chardonnay, 41% Pinot Nero
陈酿 The yeast is added to the sweetened base wine and stirred during bottling. A long, slow secondary fermentation begins with two or four years of bottle ageing on the lees.
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奖项

  • 87

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

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详情

Perlage

气泡

Fine.

Profumo

香水

Aromas of tarte tatin, apple and cinnamon with a hint of pear and biscuit.

Gusto

味道

In the mouth, it is bright, lively and sparkling. Tangy lime and crisp green apple with a richer, more profound background of biscuit and sourdough. The citrus and creamy yeast flavours are well balanced, with acidity and fruit in complete harmony. Elegant and assertive, with a lingering aftertaste.

服务于：

06 - 08 °C.

长寿：

05 - 10 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese
White fish

生产者
Anthonij Rupert
来自这个酒庄
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir specific wines. 阅读更多
生产区域: South Africa
South Africa
Anthonij Rupert

名称 Anthonij Rupert L'Ormarins Brut Classique
类型 White classic method sparkling wine brut
葡萄酒名称 N/A
容量 0,75 l
酒精度 12.5% 按体积
葡萄品种 59% Chardonnay, 41% Pinot Nero
国家 South Africa
产地 South Africa
供应商 Anthonij Rupert
产地 Western Cape.
土壤成分 Mainly granitic and schist soils.
每公顷产量 15,000 kg/hectare.
收获 Both varieties are harvested by hand early in the morning at 18-20°C.
酿酒工艺 The grapes are received early in the morning and pressed with the whole cluster. The components of the first must and the second pressing are kept separate. The juice is settled and inoculated and fermentation begins. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and sweetened before bottling to prepare it for the second fermentation.
陈酿 The yeast is added to the sweetened base wine and stirred during bottling. A long, slow secondary fermentation begins with two or four years of bottle ageing on the lees.