详情

香水

颜色

味道
服务于:
08 - 10 °C.
长寿:
03 - 05 years

搭配
- 创办年份: 1997
- 酿酒师: Mattia Filippi
- 生产的瓶子: 750.000
- 公顷: 108
Once he got to that age the boy, now a young man, opened the bottle: the wine, however, had partly evaporated. That young man, Count Paolo Marzotto, was not able to drink the wine he waited so long for, but the particular transformation it had undergone made him want to know more about what had happened. In short, he began researching the art of winemaking. This research, a successful research at that, has taken him to regions such as Veneto, Tuscany, Alto Adige, Lombardy, and in 1997 back to Sicily, to Baglio di Pianetto, in the countryside near Palermo. An area that, with its abundance of green hills, rocky outcrops and water, he would affectionately describe as a “little Switzerland”.
Here is where Count Paolo fulfilled his dream of producing a wine able to express this unique terroir through the particular savoir faire learned from the great French chateaux, so that the vineyard of Tenuta Baroni, located between Noto e Pachino, acquired in’98, has become the perfect place to develop his autochthonous Nero d’Avola (il Cembali), which the Count considers to be one of his best wines, thanks to it unmistakable softness and elegance. Wishes and ideas that have become a reality thanks to his love for Sicily and his passion for wine, a love kept alive through innovative and courageous choices, renewed in the second and third generations that have stepped in to help further the founder’s vision, testifying to the historic commitment of the Marzotto family. 阅读更多


名称 | Baglio di Pianetto Viognier 2023 |
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类型 | White organic still |
葡萄酒名称 | Sicilia DOC |
年份 | 2023 |
容量 | 0,75 l |
酒精度 | 12.5% 按体积 |
葡萄品种 | 100% Viognier |
国家 | Italy |
产地 | Sicily |
供应商 | Baglio di Pianetto |
产地 | Village of Pianetto, Town of Santa Cristina Gela (Palermo). |
土壤成分 | Medium-textured tending to clayey, rich in skeleton and minerals. |
每公顷产量 | 9,000 kg/hectare. |
收获 | By hand, in three different times to create three bases: acidic, technical ripeness and over-ripening. |
酿酒工艺 | Selection of grapes followed by soft pressing, static clarification of the musts and spontaneous fermentation in temperature-controlled stainless steel tanks. |
陈酿 | In stainless steel tanks on the lees for 3 months, followed by blending of the three bases and bottle ageing for at least 2 months. |
总酸度 | 5.7 gr/L |