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Castelli Modenesi

Castelli Modenesi '68 Lambrusco di Sorbara

Rosé charmat method sparkling wine dry

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常规价格 HKD91.00
常规价格 HKD91.00 促销价
促销 售罄
立即可用 立即下单,20天内送达 最后剩下 1 瓶
品名 Lambrusco di Sorbara DOC
酒瓶尺寸 0,75 l
酒精度 11.0% 按体积
产区 Emilia-Romagna (Italy)
葡萄品种 100% Lambrusco di Sorbara
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详情

Profumo

香水

Intense aroma of white fruits and notes of wild strawberries.

Colore

颜色

Deep rosé.

Gusto

味道

The taste is strong, acidic but at the same time savory and mineral. Well balanced.

服务于:

06 - 08 °C.

长寿:

03 - 05 years

Sparkling rosé wines

搭配

Starters
Fish
Shellfish
Cheese
White fish

生产者
Castelli Modenesi
来自这个酒庄
  • 创办年份: 1968
Among enchanting landscapes, immersed in the mist and rock spurs that dominate the plain from above, our wines are born which contain all the ingredients of a territory so rich in suggestions and traditions. The medieval villages of the province of Modena are also known for their many food and wine excellences, from the traditional balsamic vinegar of Modena to the Lambrusco DOP, to the famous Vignola cherries grown in the foothills of the Panaro river basin, between the provinces of Modena and Bologna , production area of ??the Pignoletto white grape variety typical of the Bologna hills.

The north-east of the province of Modena, the so-called "low" of Modena, is the production area of ??Lambrusco di Sorbara. In the Carpigiano lands north-west of the province of Modena, on the other hand, the grape variety is grown for Lambrusco Salamino di S.Croce. Lastly, Lambrusco Grasparossa di Castelvetro originates from the high plains and hills of Modena. Different territories that give life to wines with similar characteristics, but with a precise personality, which combine beautifully with all the dishes of the Emilian cuisine.
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名称 Castelli Modenesi '68 Lambrusco di Sorbara
类型 Rosé charmat method sparkling wine dry
葡萄酒名称 Lambrusco di Sorbara DOC
容量 0,75 l
酒精度 11.0% 按体积
葡萄品种 100% Lambrusco di Sorbara
国家 Italy
产地 Emilia-Romagna
供应商 Castelli Modenesi
产地 Savignano sul Panaro (MO)
酿酒工艺 Vinification without maceration and fermentation at controlled temperature, re-fermentation in autoclave (Charmat method).