Ferragù Carlo
Ferragu Amarone della Valpolicella 2018
| 品名 | Amarone della Valpolicella DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 17.5% 按体积 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| 陈酿 | 48 months in american and french oak. |
描述
The Amarone of Valpolicella is a wine of complex structure, elegant, balanced, rich and intense, such as the extraordinary shade of its impenetrable red as well as unreachable are its flavor and taste.
详情
香水
颜色
味道
服务于：
18 - 20 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
The Ferragù estate winery is a structure that divides and unites tradition, with gear and instruments of past times inserted in an ancient structure of romanic origin with bold and solid stone walls, to the most modern machines and technologies, in a happy and suggestive bond.
Traditon and modernity. Old and new. Tracks of the past mixed and dosed in a superlative way, to recreate the perfection of an intense and impenetrable ruby red, a sublime and fascinating flavor and a full and persistent taste.
On the first floor of the Ferragù’s winery, the grapes are left raising-drying. Then, the must is moved into the fermentino. After about thirty-five hours of “cold” maceration at controlled temperature, it will start a ten days fermentation. During this time, the temperature of the fermenting grapes is checked with rigorous punctuality.
This step allows the extraction of the colouring substances, the tannines and all of the aromatic elements directly from the peel.
Fermentines and tanks are all made of steel. 阅读更多
| 名称 | Ferragu Amarone della Valpolicella 2018 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 17.5% 按体积 |
| 葡萄品种 | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Ferragù Carlo |
| 产地 | Cellore di Illasi (VR) |
| 气候 | East-west exposure to sunshine. Altitude: 220 m. a.s.l. |
| 土壤成分 | Medium texture, presence of skeleton. |
| 栽培系统 | Espalier (Guyot). |
| 收获 | October, by hand. |
| 酿酒工艺 | Raisin-drying 70 days; crushing/destemming, controlled temperature fermentation with inoculation of selected yeasts (saccharomyces cerevisiae). |
| 陈酿 | 48 months in american and french oak. |