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
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 Toscana Acciaiolo 2019 |
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类型 | Red green still |
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 | Tuscany |
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. |