描述
The minimal production of this Classic Method rosé is a blend of Chardonnay and Pinot Nero grapes vinified in red. The finesse and delicacy of this sparkling wine derive from the particular process of refermentation in the bottle developed with its residual sugars according to the 'ancestral method'. The term 'ancestral', from the Old French 'ancestre', ancestor, means 'dating back to a distant past'. In fact, this was originally the only way to obtain sparkling wines.
详情

气泡

香水

颜色

味道
服务于:
06 - 08 °C.
长寿:
05 - 10 years

搭配
- 创办年份: 1892
- 酿酒师: Guglielmo Grasso
- 生产的瓶子: 420.000
- 公顷: 56
Coppo’s history is one of tradition and bold vision for the future, of sacrifice and innovation. It is a story of the unconditional love that Coppo has for their vines’ origins, for varieties that have always been cultivated in Piedmont, and for old family traditions.
The origins of the winery date back to 1892. For over 120 years, the family has remained the sole owner. Since the beginning, the Coppo family has managed estate vineyards and bottled their wine under the name of Coppo, making it one of the oldest family-run wineries in all of Italy.
In fact, in 2012, the Chamber of Commerce added the winery to the national register of historical businesses, highlighting its uninterrupted activity for over a century in the sector. 阅读更多


名称 | Coppo Clelia Metodo Classico Rosè Brut 2021 |
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类型 | Rosé classic method sparkling wine brut |
葡萄酒名称 | VSQ |
年份 | 2021 |
容量 | 0,75 l |
酒精度 | 12.5% 按体积 |
葡萄品种 | 95% Chardonnay, 5% Pinot Nero |
国家 | Italy |
产地 | Piedmont |
供应商 | Coppo |
产地 | Canelli (Asti). |
气候 | Altitude: 200-250 m a.s.l. Exposure: South and South-East. |
土壤成分 | Calcareous and sandy marl. |
栽培系统 | Guyot. |
收获 | By hand, with 20 kg crates and selection in the vineyard of the healthiest and ripest grapes. |
酿酒工艺 | Soft pressing and fermentation in steel at a controlled temperature. Second fermentation in the bottle according to the Traditional Method. |
陈酿 | 24 months on the lees in the bottle. |
总酸度 | 6.07 gr/L |
克/升/升 (LPH) | 3.27 |