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Azienda Agricola Alessandra Divella

Spumante Solera Dosaggio Zero

White green classic method sparkling wine pas dosé

有机和可持续
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常规价格 HKD1,043.00
常规价格 HKD1,043.00 促销价
促销 售罄
立即可用 立即下单,20天内送达 最后剩下 2 瓶
品名 VSQ
酒瓶尺寸 0,75 l
酒精度 12.0% 按体积
产区 Lombardy (Italy)
葡萄品种 100% Chardonnay
陈酿 At least 45 months on the lees, then dégorgement and in bottle without addition of liqueur d'expedition.
有机
产品名称 Spumante Solera Dosaggio Zero
颜色 Brilliant golden yellow.
香水 Fruity aromas on the nose, accompanied by pastry notes.
味道 On the palate, the wine is creamy and enveloping.
搭配 Ideal with fish dishes and fried fish.
区域 Lombardy
国家 Italy
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描述

A pas dosé classic method sparkling wine from Lombardy, produced by Azienda Agricola Alessandra Divella. This wine is made from spontaneous microvinifications of Chardonnay and Pinot Noir, aged in barriques and left to rest on the lees for at least 45 months. 0.75L bottle. A unique sensory experience, a tribute to Franciacorta, with a fine and persistent perlage. Fruity aromas on the nose, accompanied by notes of pastry, evoke the complexity of the classic method. A brilliant golden yellow. On the palate, the wine is creamy and enveloping, an invitation to celebrate special moments.

详情

Profumo

香水

Fruity aromas on the nose, accompanied by pastry notes.

Colore

颜色

Brilliant golden yellow.

Gusto

味道

On the palate, the wine is creamy and enveloping.

服务于:

06 - 08 °C.

长寿:

05 - 10 years

Charmat Method Sparkling Wines

搭配

Ideal with fish dishes and fried fish.

Starters
Fish
Cheese
White fish

生产者
Azienda Agricola Alessandra Divella
来自这个酒庄
Spontaneous microvinifications of Chardonnay and Pinot Noir refining in barriques.

Ageing on the lees from two to eight years, pas dosé.
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名称 Divella Spumante Solera Dosaggio Zero Metodo Classico
类型 White green classic method sparkling wine pas dosé
葡萄酒名称 VSQ
容量 0,75 l
酒精度 12.0% 按体积
葡萄品种 100% Chardonnay
国家 Italy
产地 Lombardy
供应商 Azienda Agricola Alessandra Divella
产地 Gussago, on the eastern borders of Franciacorta
气候 Altitude: 350 m. a.s.l.
土壤成分 Soils rich in clay, fossils and limestone.
收获 Harvest in early September.
酿酒工艺 Manual pressing in the press and white vinification with spontaneous fermentation in cement vats (50%) and used barriques (50%).
陈酿 At least 45 months on the lees, then dégorgement and in bottle without addition of liqueur d'expedition.