描述
Organic still white wine made from Verdicchio dei Castelli di Jesi Classico Superiore, 12.5% ABV, produced by Fattoria Nanni, 2024 vintage. A Verdicchio born in the heart of the Marche region, in Arsicci, from vineyards tended with passion. 90% Verdicchio Bianco, 10% Trebbiano. Harvested in the first and last ten days of September. Whole-bunch bins, chilled overnight in a cold room before pressing without destemming and in the absence of oxygen. Aged on fine lees for approximately 3 months after fermentation. Wild plums and mulberry fruit. Hints of mint and burnet add complexity to your taste perceptions.
详情
香水
颜色
味道
服务于:
08 - 10 °C
长寿:
03 - 05 years
- 酿酒师: Roberto Cantori
- 生产的瓶子: 40.000
- 公顷: 8
"Where I come from there is a mountain that protects the valley and the castles around it. It’s nice to have a little peak in the distance, sharply peaked on one side, a crooked turtle dome, and acting as your beacon when you don’t have the sea. It’s called Monte San Vicino and it also looks beautiful over a large vineyard, and guards it, in the Apiro countryside. From this vineyard was born the wine of the young Fattoria Nannì, all painted by Nina, a green balcony to a lighthouse that is shaped like a rock, and that has been telling us since we were little what the weather will be, what colour the sky will be, all that you can see and not see, and which way you will find the moon." (Roberto Cantori) 阅读更多
| 名称 | Fattoria Nanni Verdicchio Castelli di Jesi Classico Superiore Arsicci 2024 |
|---|---|
| 类型 | White organic still |
| 葡萄酒名称 | Verdicchio dei Castelli di Jesi DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | 90% Verdicchio Bianco, 10% Trebbiano |
| 国家 | Italy |
| 产地 | Marche |
| 供应商 | Fattoria Nanni |
| 气候 | Altitude: 450 m. a.s.l. |
| 栽培系统 | Double upside down. |
| 每公顷产量 | 70 q. |
| 收获 | First and third decade of September. Harvest in Bins, whole bunches, chilled one night in the refrigerator before pressing without rasping and in the absence of oxygen. |
| 陈酿 | Maturation on fine lees for about 3 months after fermentation. |

