Fiano 2023

描述

Still organic white wine from Puglia, 12.5% ABV, produced by Tenuta Bocca di Lupo. 100% Fiano. 0.75L bottle, 2023 vintage. A Fiano that embodies Puglia's winemaking "Renaissance," with a history that has transformed a dream into reality. The grapes were destemmed and gently pressed. The free-run must was transferred to stainless steel tanks, where it was held for 24–48 hours at 10°C to achieve natural clarification. The must was then transferred to the fermentation tank, where alcoholic fermentation took place at a controlled temperature of 16°C. Aged in 500-liter French oak tonneaux. The nose is seductive, with hints of white peach, broom, and orange blossom; the floral and herbaceous aromas are complemented by sweet notes of hazelnut and vanilla. Pale yellow with greenish highlights. On the palate it is fine, fresh, mineral and pleasantly persistent.

详情

香水

The nose is persuasive, with hints of white peach, broom and orange blossom; floral and herbaceous aromas are accompanied by sweet notes of hazelnut and vanilla.

颜色

Pale yellow with greenish highlights.

味道

The palate is fine, fresh, mineral and pleasantly persistent. A wine capable of expressing itself today as it has over time.

服务于：

10 - 12 °C.

长寿：

05 - 10 years

生产者

生产者

Tenuta Bocca di Lupo

来自这个酒庄

Tenuta Bocca di Lupo estate is the spark that ignited this dream and later confirmed its position as undisputed leader in the enological "Renaissance" of the entire region. 阅读更多

Apulia

技术规格表

名称	Bocca di Lupo Fiano 2023
类型	White organic still
葡萄酒名称	Puglia IGT
年份	2023
容量	0,75 l
酒精度	12.5% 按体积
葡萄品种	100% Fiano
国家	Italy
产地	Apulia
供应商	Tenuta Bocca di Lupo
收获	The grapes are destemmed and softly pressed.
酿酒工艺	The flower must obtained reached the stainless steel tanks, where it was kept for 24/48 h at a temperature of 10 °C to achieve natural clarification. The must was then transferred to the fermentation vat, where alcoholic fermentation took place at a controlled temperature of 16 °C.
陈酿	About halfway through fermentation, the wine went into 500-litre French oak tonneaux, where it completed its fermentation process and then rested on its lees. For a few months, after which it was prepared for bottling. This was followed by a period of bottle ageing before release.