Clementi
Clementi Amarone della Valpolicella Classico 2011
常规价格
HKD627.00
最后剩下 1 瓶
| 品名 | Amarone della Valpolicella DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 16.5% 按体积 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 30% Rondinella, 5% Molinara, Corvina, Corvinone |
| 陈酿 | In French oak barrels of 30hl for at least 3 years. It is then decanted four times without filtering, and finally put in oak barrels for at least 36 months. Bottled after 4/5 years. |
奖项
-
2011
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
详情
香水
颜色
服务于：
18 - 20 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
Meat
Cheese
Matured cheese
Pork
生产者
Clementi
来自这个酒庄
The house and countryside of Gnirega in the municipality of Marano Valpolicella were part of a larger agricultural estate, which had been owned by four families, the Marquises Gherardini at the end of 1500 (in 1652 there is Bernardino Gherardini), the Nicolini (lawyers and doctors) since 1667, the Leoni (grandchildren of a Gherardini) family of people of arms since 1754, then Leone de Leoni in the early 1800s, the lawyer Emanuele, Clelia and Rita Cuzzeri since 1888, and then Pietro Clementi since 1970.
Since 1640, some districts and some localities have been found, referred to in ancient documents, as follows such as the Pozze, Perlè, Laghi, Perlar, Masua, Le Quare, Paverno, Case soto al bosco, and of course Gnirega.
The manor house, located at 300 mt. altitude (it is mentioned in 1652 - owner was Bernardino Gherardini), was then built in the early 1600s and then expanded into its current form - twenty rooms, a large barn and a cellar - presumably in the mid-nineteenth century, as evidenced by the contours of tuff doors and windows, and some nineteenth-century frescoes inside the house.
The house in Gnirega is always open to children, relatives, guests and friends who find a warm welcome and "bread, salami and wine".
In the small basement cellar at the back of the house has always produced wine in small quantities, but in large barrels of carved wood. And it is in this cellar that Pietro Clementi, lawyer, practiced to produce wine from 1970 to 2004. 阅读更多
Since 1640, some districts and some localities have been found, referred to in ancient documents, as follows such as the Pozze, Perlè, Laghi, Perlar, Masua, Le Quare, Paverno, Case soto al bosco, and of course Gnirega.
The manor house, located at 300 mt. altitude (it is mentioned in 1652 - owner was Bernardino Gherardini), was then built in the early 1600s and then expanded into its current form - twenty rooms, a large barn and a cellar - presumably in the mid-nineteenth century, as evidenced by the contours of tuff doors and windows, and some nineteenth-century frescoes inside the house.
The house in Gnirega is always open to children, relatives, guests and friends who find a warm welcome and "bread, salami and wine".
In the small basement cellar at the back of the house has always produced wine in small quantities, but in large barrels of carved wood. And it is in this cellar that Pietro Clementi, lawyer, practiced to produce wine from 1970 to 2004. 阅读更多
| 名称 | Clementi Amarone della Valpolicella Classico 2011 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2011 |
| 容量 | 0,75 l |
| 酒精度 | 16.5% 按体积 |
| 葡萄品种 | 30% Rondinella, 5% Molinara, Corvina, Corvinone |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Clementi |
| 产地 | Marano di Valpolicella (VR) |
| 收获 | The best grapes of the season, selected and harvested by hand in September, are put to dry in small wood boxes, plateaux, for 3/4 months to increase the percentage of aromatic and phenolic compounds. |
| 酿酒工艺 | Pumping over is carried out twice a day, and delastage is carried out once half way through the fermentation process. They are then pressed and put in stainless steel tanks, where the must undergoes a fermentation for 2 weeks approximately. |
| 陈酿 | In French oak barrels of 30hl for at least 3 years. It is then decanted four times without filtering, and finally put in oak barrels for at least 36 months. Bottled after 4/5 years. |
| 总酸度 | 5.1 gr/L |
| 残糖 | 0.6 gr/L |