Ca La Bionda
Ca La Bionda Valpolicella Classico Ripasso Superiore Malavoglia 2021
常规价格
HKD266.00
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最后剩下 3 瓶
| 品名 | Valpolicella Ripasso DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 70% Corvina, 20% Corvinone, Molinara, Rondinella |
| 陈酿 | After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months. |
| 年份 | 2021 |
| 有机 | Sì |
| 产品名称 | Valpolicella Ripasso Malavoglia 2021 |
| 味道 | Our Valpolicella Ripasso is completely dry in the true Cà la Bionda style, a wine of structure and at the same time elegant and fresh. Our Valpolicella Ripasso is a faithful expression of the traditional style of this wine : the wine shows all the qualities of a great Italian red wine, freshness and elegance with good body and structure. This wine is completely dry in the true Ca la Bionda style. |
| 区域 | Veneto |
| 国家 | Italy |
详情
味道
服务于：
16 - 18 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
Meat
Cheese
Matured cheese
Pork
生产者
Ca La Bionda
来自这个酒庄
- 酿酒师: Alessandro Castellani
- 生产的瓶子: 120.000
- 公顷: 29
The Azienda Agricola Cà la Bionda is situated in the commune of Marano di Valpolicella, in the heart of the historically “classic” zone of the Valpolicella. The winery was founded in 1902 by Pietro Castellani (namesake of the current owner) and is now run by the fourth generation of the family represented by brothers Alessandro, the winemaker, and Nicola, the viticulturalist.
The vineyard area extends over 29 hectares of hillside land at an altitude ranging from 150 to 300 meters above sea level and with an east south-east exposure.
Our wines are faithful expressions of our land and of the Marano valley. We only work with native grapes and we only use traditional winemaking processes.
The winery has been certified organic since 2016 and in 2008, along with other like-minded producers, contributed to the formation of the FIVI association: Federazione Italiana Vignaioli Indipendenti.
The FIVI represents a growing group of vignerons who personally follow the entire wine-making process: they grow their own grapes, vinify their own grapes, bottle their own wine and market their own wine. 阅读更多
The vineyard area extends over 29 hectares of hillside land at an altitude ranging from 150 to 300 meters above sea level and with an east south-east exposure.
Our wines are faithful expressions of our land and of the Marano valley. We only work with native grapes and we only use traditional winemaking processes.
The winery has been certified organic since 2016 and in 2008, along with other like-minded producers, contributed to the formation of the FIVI association: Federazione Italiana Vignaioli Indipendenti.
The FIVI represents a growing group of vignerons who personally follow the entire wine-making process: they grow their own grapes, vinify their own grapes, bottle their own wine and market their own wine. 阅读更多
| 名称 | Ca La Bionda Valpolicella Classico Ripasso Superiore Malavoglia 2021 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Valpolicella Ripasso DOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 70% Corvina, 20% Corvinone, Molinara, Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Ca La Bionda |
| 产地 | The historically "classic" zone of the Valpolicella |
| 气候 | The vineyards are located in a hilly position, at a variable altitude ranging from 150 to 300 meters above sea level, with East, South-East exposure. |
| 土壤成分 | The soil is mainly calcareous-loamy, tuff, with a good presence of skeleton (stones, rocks). This type of soil gives the wines great freshness and elegance, essential characteristics for long-lived wines. |
| 收获 | Vintage generally begins during the last ten days of August and continues through to the end of September. |
| 酿酒工艺 | "Ripasso" is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of the Amarone and Recioto wines. In this way the fermented skins, rich in colour, aroma and sugars cause a second fermentation in the Valpolicella wine improving the wine’s quality. |
| 陈酿 | After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months. |