• Campo Di Sasso Insoglio del Cinghiale 2023
  • Campo Di Sasso Insoglio del Cinghiale 2023
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Tenuta Campo di Sasso (Biserno) Tuscany IGT Toscana

Tenuta Campo di Sasso (Biserno)

Campo Di Sasso Insoglio del Cinghiale 2023

Red still

  • Campo Di Sasso Insoglio del Cinghiale 2023
  • Campo Di Sasso Insoglio del Cinghiale 2023
1 2
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Tenuta Campo di Sasso (Biserno) Tuscany IGT Toscana
HKD207.00
HKD207.00 HKD
标价： 表示促销开始前产品的价格
促销 售罄
$1,242.00

6瓶

$621.00

3瓶

立即可用
Denomination Toscana IGT
Size 0,75 l
Alcohol content 14.0% 按体积
Area Tuscany (Italy)
Grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah
Aging 40% of the wine was aged for 4 months in used French oak barrels.
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描述

Insoglio del Cinghiale is our foundation wine. A supple and early maturing wine, Insoglio is a distinctive and distinguished introduction to our project.

Perfume

香水

The nose is of vibrant cherry and blackberry fruit and floral notes.

Color

颜色

Intense ruby with hints of purple.

Taste

味道

Medium body and firm, silky tannins. Very fine and linear.

服务于：

14 -16 °C.

长寿：

05 - 10 years

醒酒时间：

1 hour

Young Red Wines

生产者
Tenuta Campo di Sasso (Biserno)
来自这个酒庄
Campo di Sasso is formed by three different plots of vineyards west of the road that joins Bibbona to Bolgheri on the lower elevation, which means the land is more sandy and the climate is warmer during the summer months. These conditions are ideal for growing Syrah, which accounts for 34% of the blend of Insoglio del Cinghiale. 阅读更多
生产区域: Tuscany
Tuscany
Tenuta Campo di Sasso (Biserno)

Pasta
Meat
Game
Cheese
Pork
Cold cuts

Name Campo Di Sasso Insoglio del Cinghiale 2023
Type Red still
Denomination Toscana IGT
Vintage 2023
Size 0,75 l
Alcohol content 14.0% 按体积
Grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah
Country Italy
Region Tuscany
Vendor Tenuta Campo di Sasso (Biserno)
Origin Bibbona (LI)
Soil composition Soil type is part clay, part Bolgheri conglomerate and sandy warmer soils for Syrah.
Cultivation system Spurred cordon
Plants per hectare 6500
Harvest 10th of September to 9th October.
Wine making Grapes were strictly sorted on a vibrating belt at the cellar. They were then de-stemmed and soft crushed. Fermentation took place for 14 to 21 days at 25-28°C. 10 % of the wine underwent malolactic fermentation in oak barrels, the remainder in stainless steel.
Aging 40% of the wine was aged for 4 months in used French oak barrels.
Total acidity 4.6 gr/L
PH 3.7
Allergens Contains sulphites