Gerardo Cesari
Amarone della Valpolicella Classico Il Bosco 2021
其他年份：
2020| 品名 | DOCG Amarone della Valpolicella Classico |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 15.5% 按体积 |
| 产区 | 威尼托 (Italy) |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 陈酿 | At this point, the maturation process, lasting two years with ageing in barriques (French oak) and in large barrels (Slavonian oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles. |
| 其他年份： | 2020 |
描述
The Amarone of the "Il Bosco" vineyard is made into wine only when the grapes are perfectly healthy and in vintages of great quality. The vineyard is a small area where the vines are over 20 years old, and where a first selection is made favouring quality over quantity. During the grape harvesting, the grapes are selected and only the best will be placed in the "fruit cellars" for drying to then be pressed in the month of January. The wine is placed in barriques and in big Slavonian barrels to mature for two years. Once bottled, the wine is then aged further for an additional 6-8 months.
详情
香水
颜色
味道
服务于：
18 - 20 °C
长寿：
10 -15年
醒酒时间：
1小时
- 创办年份: 1936
- 酿酒师: Michele Gamba
- 生产的瓶子: 3.000.000
- 公顷: 140
欢迎您来参观我们的酒庄，在导游的带领下进行垂直品尝，体验真正的切萨里葡萄酒。 卡瓦永酒庄：我们位于维罗纳卡瓦永的酒窖于 1997 年落成，是里帕索（Ripasso）和瓦波里切拉阿玛罗内（Amarone della Valpolicella）葡萄酒陈酿过程的核心。 在这里的地下室，葡萄酒在橡木桶窖中静置，在橡木桶和酒桶中酝酿，形成其独特的个性。酒窖内还有我们的葡萄酒商店，在这里可以购买到我们的标签。从葡萄园到酒瓶的每一个环节，Cesari 都秉承着一种理念，那就是让葡萄酒充满激情，提升地域特色，使经典成为现代风格。 阅读更多
| 名称 | Cesari Amarone della Valpolicella Classico Il Bosco 2021 |
|---|---|
| 类型 | 红葡萄酒 green 醇 |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 15.5% 按体积 |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 国家 | Italy |
| 产地 | 威尼托 |
| 供应商 | Gerardo Cesari |
| 产地 | "Il Bosco" vineyard, fraz. CastelRotto di San Pietro in Cariano (VR) |
| 收获 | During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. |
| 酿酒工艺 | Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. |
| 陈酿 | At this point, the maturation process, lasting two years with ageing in barriques (French oak) and in large barrels (Slavonian oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles. |
| 总酸度 | 6.0 gr/L |
| 干提取物 | 31.0 gr/L |