Dario Coos
Dario Coos Malvasia 2024
| 品名 | Colli Orientali del Friuli DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 产区 | Friuli-Venezia Giulia (Italy) |
| 葡萄品种 | 100% Malvasia bianca |
| 陈酿 | The wine remains 6 months in direct contact with the fermentation yeast maintained periodically in suspension. |
描述
Malvasia it’s a grape variety that originally comes from ancient Greece and in our region it has found a land where it gives the best of itself. Flavor, freshness and aromas make it a wine with a great personality.
详情
香水
颜色
味道
服务于：
12 - 14 °C.
长寿：
05 - 10 years
搭配
- 创办年份: 1986
- 酿酒师: Matteo Lovo
- 生产的瓶子: 87.000
- 公顷: 14
Although we adopt a conventional approach to viticulture, our attention to the environment and to our territory is profound: that’s why we handle the weeds with mechanical methods, which allow us to eliminate herbicides and chemical sprays completely. Our company has modern implants and new wineries. Using refrigeration and technical gases, the musts are top quality and we continue to produce unique wines, which are the result of research and innovation.
Grapes have been naturally dried by the wind for a long time in Ramandolo. A unique microclimate, totally influenced by Bernadia Mountain, allows us to obtain dehydrated grapes with an exceptional quality level. Each wine has its own history and path; since we believe that primary aromas are the first thing we look for when we enjoy a glass of wine, we select medium-light toasted barrels only, which allow each wine to express its personality. 阅读更多
| 名称 | Dario Coos Malvasia 2024 |
|---|---|
| 类型 | White still medium sweet aromatic |
| 葡萄酒名称 | Colli Orientali del Friuli DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 100% Malvasia bianca |
| 国家 | Italy |
| 产地 | Friuli-Venezia Giulia |
| 供应商 | Dario Coos |
| 产地 | Nimis (UD) |
| 收获 | Manual towards the end of September. |
| 酿酒工艺 | Soft pressing of the grapes and fermentation in stainless steel vats at 18-20 °C (64-68 °F). |
| 陈酿 | The wine remains 6 months in direct contact with the fermentation yeast maintained periodically in suspension. |