Castello di Albola
Toscana Acciaiolo 2019
其他年份：
2015| 品名 | IGT Toscana |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 产区 | 托斯卡纳 (Italy) |
| 葡萄品种 | 80% Cabernet Sauvignon, 20% Sangiovese |
| 陈酿 | Ageing in barriques of first and second passage lasts 14 months, followed by a further 12 months in the bottle. |
| 其他年份： | 2015 |
描述
Acciaiolo is a sumptuous interpretation of the expressive power of the soils around the Castello di Albola. From a single vineyard of old vines, a rigorous selection of Cabernet Sauvignon grapes lends character and elegance, while a small portion of Sangiovese outlines the most authentic nuances. The name is a homage to the Acciaiuoli Family. The wine is a precious wine with a strong and graceful design, a soft and supple body, a seductive bouquet.
奖项
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2019
4指南侍酒师的意大利协会（FIS）。 十多年来这个葡萄酒指南是意大利最权威的葡萄酒指南之一。
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2019
92/100
詹姆斯·萨克林 (James Suckling) 是美国极具影响力的葡萄酒评论家和记者，曾在《葡萄酒观察家》(Wine Spectator) 任职30年。他于2010年离职并创立了自己的网站和指南 (JamesSuckling.com)。他专注于意大利和波尔多葡萄酒的研究。
-
2019
3此葡萄酒指南是意大利最权威的酒品指南之一。
-
2019
3指南侍酒师的意大利协会（AIS）。
详情
香水
颜色
味道
服务于：
18 - 20 °C
长寿：
15 - 25年
醒酒时间：
1小时
- 创办年份: 1979
- 酿酒师: Alessandro Gallo
- 生产的瓶子: 750.000
- 公顷: 125
| 名称 | Castello di Albola Toscana Acciaiolo 2019 |
|---|---|
| 类型 | 红葡萄酒 green 醇 |
| 葡萄酒名称 | Toscana IGT |
| 年份 | 2019 |
| 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 | 托斯卡纳 |
| 供应商 | Castello di Albola |
| 产地 | Radda in Chianti, Chianti Classico region (Siena). |
| 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 | 4,000 kg/hectare. |
| 收获 | By hand, in 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 in barriques of first and second passage lasts 14 months, followed by a further 12 months in the bottle. |