Sangue d'Oro Passito di Pantelleria 2022 0.5L

描述

Sangue d'Oro is the project of actress Carole Bouquet, who fell in love with the island of Pantelleria and decided to make it her home. With an estate of about 13 hectares, 3.6 of which are planted with Zibibbo vines for the production of Passito di Pantelleria D.O.C. with south-east south-west exposure, in the Serraglia district, at the foot of Montagna Grande at 250 metres above sea level, Carole preserves the dry stone terraces that host the bush-trained vines on the island's typical volcanic soils, producing a few thousand bottles a year of this precious wine.

详情

香水

On the nose, it reveals the classic aromas of almonds, figs, and dried apricots, enriched by the typical notes of Mediterranean scrubland, such as sage and thyme.

味道

On the palate, it reveals itself as delicate and savory: the same aromas echo, but they are accompanied by a mineral undertone that shifts toward the balsamic character of rosemary.

服务于：

10 - 12 °C.

长寿：

10 - 15 years

生产者

生产者

Carole Bouquet

来自这个酒庄

• 创办年份: 2005
• 酿酒师: Donato Lanati
• 生产的瓶子: 5.000
• 公顷: 6

Owned by actress Carole Bouquet, this estate is one of the largest wine-producing estates on the island of Pantelleria, located south of Sicily. All precious, rare, handcrafted things are in small quantities. Our vineyard is made up of a multitude of terroirs and microclimates. Taking the best, we produce only 5000 bottles a year of the Sangue d'Oro cuvée, nothing more. This exceptional cuvée comes from soil sectors whose yields are naturally weaker due to their age and exposure. 阅读更多

Sicily

技术规格表

名称	Carole Bouquet Sangue d'Oro Passito di Pantelleria 2022 0.5L
类型	White dessert wine dessert wine aromatic
葡萄酒名称	Pantelleria DOC
年份	2022
容量	0,50 l
酒精度	14.0% 按体积
葡萄品种	100% Zibibbo
国家	Italy
产地	Sicily
供应商	Carole Bouquet
土壤成分	The soil of the Moscato di Pantelleria, from the Carole Bouquet Vineyard, is a brilliant and qualitatives soil, composed of 70% of volcanic stoned and 30% of clay and limons.
收获	The production of this sweet wine requires a long process and meticulous attention. The grapes are harvested at three different times: the first in mid-August for grapes intended to be dried for 30–40 days – "raisined grapes," the second at the end of August for grapes to be dried for 10 days – "partially dried grapes," and the third in September for the production of still wine. The grapes from the first two harvests are left to dry in the sun and wind, so that the water inside the berries evaporates, the sugars concentrate, the acidity decreases, and the skins turn golden.
酿酒工艺	The partially dried grapes, once ready, are crushed and destemmed, then added to the still wine in fermentation, which has reached about 5% alcohol, and left to macerate for around 12–24 hours. Afterwards, the grapes are separated from the liquid through pressing, and the fermentation of the base wine enriched with the partially dried grapes is allowed to finish. The wine reaches 16–17% alcohol. The raisined grapes, on the other hand, are prepared by hand "de-stemming," meaning each berry is removed from its stalk, which attaches it to the stem. These raisined and dried berries are then gradually added to the wine produced from the still wine and the partially dried grapes. In this infusion maceration, the wine penetrates each berry, dissolving the sugars, releasing aromatic substances, and the alcohol level decreases by dilution to about 14%. The maceration of the dried grapes in the still wine lasts about 3 months. The production ratio requires the use of 40 kg of dried grapes for every hectoliter of still wine. The aroma and density of the wine are enhanced thanks to the high concentration of residual sugars.
陈酿	After the infusion maceration, the grapes are pressed. The wine is stored in stainless steel tanks and then bottled.
总酸度	6.22 gr/L
残糖	173.6 gr/L