Gerardo Cesari
Valpolicella Ripasso Superiore Bosan 2019
其他年份：
2020| 品名 | DOC Valpolicella Ripasso Superiore |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 产区 | 威尼托 (Italy) |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 陈酿 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 其他年份： | 2020 |
描述
一款来自威尼托的静止红葡萄酒，酒精度14%，由杰拉尔多·切萨里 Gerardo Cesari 酿造。由80%科维纳 Corvina 和20%罗迪内拉 Rondinella 混酿而成，年份为2019年。这款瓦尔波利切拉 Valpolicella 里帕索高级博桑 Ripasso Superiore Bosan 葡萄酒秉承了维罗纳的传统，采用二次发酵工艺，提升了酒体的结构和复杂性。香气中散发着红色水果、樱桃和香料的气息，预示着浓郁饱满的口感。酒体呈明亮浓郁的紫色。口感饱满和谐，酸度与柔滑的余味完美融合，并带有巧克力和烘焙咖啡的香气。是搭配红肉和陈年奶酪的理想之选。
奖项
-
2019
95/100
此葡萄酒指南是意大利最权威的酒品指南之一。
-
2019
2此葡萄酒指南是意大利最权威的酒品指南之一。
详情
香水
颜色
味道
服务于：
16 - 18 °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 Valpolicella Ripasso Superiore Bosan 2019 |
|---|---|
| 类型 | 红葡萄酒 green 醇 |
| 葡萄酒名称 | Valpolicella Ripasso DOC |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 国家 | Italy |
| 产地 | 威尼托 |
| 供应商 | Gerardo Cesari |
| 酿酒工艺 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 陈酿 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 总酸度 | 5.8 gr/L |
| 干提取物 | 30.1 gr/L |