Casale del Giglio
Casale del Giglio Petit Manseng 2023
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| 品名 | Lazio IGT |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 产区 | Lazio (Italy) |
| 葡萄品种 | 100% Petit Manseng |
| 陈酿 | 10 days later, when fermentation (at 18-20 °C) is over, the new wine is racked and cooled to prevent the onset of malolactic fermentation. After several months on the lees, the wine is bottled in March or April of the following year. |
详情
香水
颜色
味道
服务于：
12 - 14 °C.
长寿：
03 - 05 years
搭配
Fish
Shellfish
Cheese
White fish
生产者
Casale del Giglio
来自这个酒庄
- 创办年份: 1967
- 酿酒师: Paolo Tiefenthaler
- 生产的瓶子: 1.700.000
- 公顷: 164
Casale del Giglio was founded in 1967 by Dr. Berardino Santarelli, a native of Amatrice, and is located in the Pontine Marshes in Le Ferriere, municipality of Aprilia, in the province of Latina, about 50 km south of Rome. This territory, represented, compared to other areas of Lazio and other Italian regions, an environment to be explored from the wine standpoint. For this reason in 1985 he gave life to the research and development project "Casale del Giglio", authorized by the Department of Agriculture of the Lazio Region.
still working together on this initiative Professor Attilio Scienza, the Institute of Arboreal Cultivation, University of Milan, Prof. Angelo Costacurta, Experimental Institute for Viticulture in Conegliano (Treviso) and Prof. Fulvio Mattivi of Edmund Foundation Mach - Research and Innovation Centre of the Istituto Agrario San Michele Provincial (Trento), from which the oenologist, Paolo Tiefenthaler. The wine cultivation models that have inspired this research are those practiced in Bordeaux, Australia and California, which are territories exposed to the influence of the coast, exactly as the Pontine Marshes, which benefits from the influence of the Tyrrhenian Sea. 阅读更多
still working together on this initiative Professor Attilio Scienza, the Institute of Arboreal Cultivation, University of Milan, Prof. Angelo Costacurta, Experimental Institute for Viticulture in Conegliano (Treviso) and Prof. Fulvio Mattivi of Edmund Foundation Mach - Research and Innovation Centre of the Istituto Agrario San Michele Provincial (Trento), from which the oenologist, Paolo Tiefenthaler. The wine cultivation models that have inspired this research are those practiced in Bordeaux, Australia and California, which are territories exposed to the influence of the coast, exactly as the Pontine Marshes, which benefits from the influence of the Tyrrhenian Sea. 阅读更多
| 名称 | Casale del Giglio Petit Manseng 2023 |
|---|---|
| 类型 | White still |
| 葡萄酒名称 | Lazio IGT |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 100% Petit Manseng |
| 国家 | Italy |
| 产地 | Lazio |
| 供应商 | Casale del Giglio |
| 故事 | Petit Manseng: a native of the Jurançon region in the foothills of the French Atlantic Pyrenees, the small-berried, thick-skinned Petit Manseng grape from which this white wine is made, is more highly regarded than its larger-berried sibling, Gros Manseng. As Petit Manseng’s small berries yield very little juice, they are not harvested until late autumn. By this time the grapes have shrivelled and their sugar content is at its most concentrated. This is the process known in French as ‘passerillage’. Interest in the grape’s potential is growing in the Agro Pontino valley, where it was planted for the first time by Casale del Giglio in their vineyards at Le Ferriere, near the town of Latina, 50 km south of Rome. |
| 收获 | The optimal acidity of 100% fully ripe Petit Manseng grapes guarantees the varietal character of this aromatic white wine. |
| 酿酒工艺 | After crushing and destemming the grapes are chilled to 7-8˚C and allowed to macerate at this temperature for 10 2 hours. They are then slowly and gently soft-pressed to avoid damaging the skins and sedimentation takes place naturally at 14 6 ˚C. Spontaneous fermentation enhances the aromatic characteristics of the variety and yeasts are not added until the second day. |
| 陈酿 | 10 days later, when fermentation (at 18-20 °C) is over, the new wine is racked and cooled to prevent the onset of malolactic fermentation. After several months on the lees, the wine is bottled in March or April of the following year. |