描述
Acciaiolo is a sumptuous interpretation of the expressive force of the soils around Castello di Albola: a meticulous selection of Cabernet Sauvignon grapes confers character and elegance, while a small percentage of Sangiovese from a single vineyard of old vines underpins its most authentic nuances. The name of the wine pays tribute to the House of the Acciaiuoli; a distinguished wine, it combines power with grace, and has a soft and supple body, a seductive aroma and long and lingering finish.
奖项
详情

香水

颜色

味道
服务于:
18 - 20 °C.
长寿:
15 - 25 years
醒酒时间:
1 hour

搭配
- 创办年份: 1979
- 酿酒师: Alessandro Gallo
- 生产的瓶子: 750.000
- 公顷: 125
This is demonstrated by the interest of the Samminiati who, at the beginning of the 17th century when the male line of the Acciaiuoli had become extinct, took possession of Pian d’Albola thanks to the marriage between Ascanio Samminiati and Caterina Acciaiuoli. When Samminiati died, the property one again passed through a marital alliance to the Pazzis, one of the most noble and ancient Florentine families, who in fact kept it until the middle of the 19th century.
For the next hundred years Pian d’Abola, which in the general census of Chianti in 1832 was declared as one of the very few self-sufficient estates anywhere in the area, passed through several hands until 1940, when it was acquired by Prince Giovanni Ginori Conti. Forty years later it became the property of the Zonin Family, which initiated its second Renaissance. 阅读更多


名称 | Castello di Albola Acciaiolo 2015 |
---|---|
类型 | Red still |
葡萄酒名称 | Toscana IGT |
年份 | 2015 |
容量 | 0,75 l |
酒精度 | 14.0% 按体积 |
葡萄品种 | 80% Cabernet Sauvignon, 20% Sangiovese |
国家 | Italy |
产地 | Tuscany |
供应商 | Castello di Albola |
产地 | Radda in Chianti, Chianti Classico |
土壤成分 | The soil derives from the geological formation of Alberese (clay-limestone), originating from marine deposits in the Pliocone Epoch. The soils are interwoven with clay and benefit from good internal drainage due to the presence of stony matter. |
栽培系统 | Spurred cordon. |
每公顷产量 | 40 q. |
收获 | Manual harvest in bins. Early October. |
发酵 | 10 days. |
酿酒工艺 | The must ferments for 10 days, followed by 15 days of maceration. |
陈酿 | Ageing takes place in in first and second-use barrels for 14 months, followed by a further 12 months in the bottle. |
年产量 | 16000 瓶子 |