Collavini
Ribolla Gialla Dosaggio Zero 2018
| 品名 | VSQ |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.0% 按体积 |
| 产区 | 弗留利-威尼斯朱利亚 (Italy) |
| 葡萄品种 | 100% Ribolla Gialla |
| 陈酿 | Bottling is carried out in the complete absence of oxygen. Therefore, more than 12 months of ageing in the bottle are necessary to complete the long ageing process. |
奖项
-
2018
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。
-
2018
90/100
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。
-
2018
4指南侍酒师的意大利协会（AIS）。
详情
气泡
香水
颜色
味道
服务于：
06 - 08 °C
长寿：
3 - 5年
- 创办年份: 1896
- 酿酒师: Walter Bergnach
- 生产的瓶子: 1.100.000
- 公顷: 136
离开别墅，往酒窖方向走，可以欣赏到古老的 "Turian "葡萄园的色彩和芬芳，这是公司在过去同样古老的农田上种植的佳酿。 对传统的精心恢复与对葡萄园的悉心照料以及酒窖中采用的重要技术创新融为一体，如水平高压锅，在这里，佳酿干红葡萄酒的陈酿时间超过 30 个月；或 fruttaia，一个通风、低温的环境，一个晾晒最佳葡萄的理想场所。 阅读更多
| 名称 | Collavini Ribolla Gialla Dosaggio Zero 2018 |
|---|---|
| 类型 | 白葡萄酒 静止气酒 pas dosé |
| 葡萄酒名称 | VSQ |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 12.0% 按体积 |
| 葡萄品种 | 100% Ribolla Gialla |
| 国家 | Italy |
| 产地 | 弗留利-威尼斯朱利亚 |
| 供应商 | Collavini |
| 产地 | Towns of Corno di Rosazzo and Manzano (Udine). |
| 栽培系统 | Spurred cordon and Guyot. |
| 每公顷产量 | 8,000 kg/hectare. |
| 收获 | In September. The grapes, grown on the eastern hillsides, are selected and harvested by hand in boxes strictly in the morning after the north-easterly breeze has dried the thin veil of humidity during the night. |
| 酿酒工艺 | Gentle crushing of the whole grapes is followed by natural decanting of the first must overnight. The first fermentation, at 14°C, occurs partly in steel and in barriques. The following spring, the Ribolla Gialla is re-fermented very slowly at 12°C in large horizontal autoclaves; this is followed by ageing on the lees for a period of never less than 30 lunar cycles, during which the re-fermentation continues very slowly until the residual sugar content falls below 3 g/l. |
| 陈酿 | Bottling is carried out in the complete absence of oxygen. Therefore, more than 12 months of ageing in the bottle are necessary to complete the long ageing process. |